This bread has a 70% hydration if you don't count the seeds as a dry ingredient (which I don't, as they don't absorb water)

• 200g strong wholegrain wheat flour
• 100g wholegrain rye flour
• 300ml water
• 3 tbsp previous starter

• 100g strong wholegrain wheat flour
• 650g strong white wheat flour
• 120g mixed seeds (pumpkin & sunflower) this is optional -leave it out if you don't like seeded bread
• 450ml water
• 18g salt

Mix all starter ingredients together, and then take away 3 tbsp of the mixture as your next starter. That way, you always have a nice fresh starter.

Let the starter mix sit overnight.

In the morning (I do this at 7a.m. before I go to work), add the main ingredients, and just mix up with a spoon until all solids are mixed in. Put in the fridge, and take out around 3p.m. (2 p.m. in winter).

Now stretch every 20 minutes 3 times, and then put in a proving basket, and let rise for 2.5 to 3 hours depending on ambient temperature.

Pre-heat your oven to 230 degrees with a dutch oven inside. When the oven is hot, take out the dutch oven, tip your dough from the proving basket into the dutch oven, put the lid on, and bake for 20 minutes at 230. Then take the lid off, and bake for a further 40 minutes at 180 degrees.