#bread of the week. Very tasty.
Dough made from rye (type 1150), whole spelt, spelt (1050), wheat (1050), 200g each. Add 3 tsp salt, 1 tsp honey, 2 packs of dry yeast, sunflower seeds, sesame seeds, linseed, about 650 ml of water (lukewarm to wake up the dry yeast).
Had it in the fridge overnight, then let it rise in a warm place for about 2 hours.
Baked in a dutch oven at 250°C for 10 minutes, then 35 minutes at 225°C, then another 10 minutes without the lid.