Rye Bread with Dates and Seeds

• 220 grams Semi-strong bread flour (Type ER)
• 30 grams Rye flour
• 5 grams Salt
• 10 grams Raw cane sugar
• 155 grams Water
• 3 grams Dried yeast
• 30 grams Dried dates
• 30 grams Raisins
• 30 grams Walnuts (roasted)
• 1 Mixed seeds
• 100 grams Homemade natural yeast starter
• 145 grams plus Water

1. Mix all ingredients except for the ones marked with and knead until it's even.
2. Then add the ingredients and blend until it reaches an even consistency.
3. Allow the dough to rise (first rising).
4. When done, divide into thirds.
5. Let them rest for 20 minutes.
6. Flatten them out, and fold into thirds.
7. Shape them into rectangles and close the ends.
8. With the seams facing down, lightly dampen the surface and coat it with mixed seeds.
9. Allow the dough to rise for the second rising.
10. Bake for 5 minutes in a 230C preheated oven.
11. Lower the temperature to 200C and continue to bake for 8-10 minutes to finish.
12. Here, I divided the dough into 6 portions and scored the tops of the rolls.
13. Here, I made my bread into oblong shapes and scored it with horizontal slashes In this case, please extend the baking time.

bread flour, rye flour, salt, cane sugar, water, yeast, dates, raisins, walnuts, mixed seeds, starter, water

Taken from cookpad.com/us/recipes/145320-rye-bread-with-dates-and-seeds (may not work)