Sourdough bread no.2 - part three

After 24 h of rising, the dough was still well contained in the bowl. Phew! This morning it was time to add the final ingredients to the dough: 500 g crushed rye, 1 deciliter sunflower seeds, 100 g linseed, 1 tbsp dark brown sugar and 1 can of beer (33 cl).

I mixed the dough until everything was well blended and then poured it into two 2 liter baking tins and let them sit for eight hours. In the beginning I was sure the tins would be flooded by the rising dough, but they just managed to contain the dough inside of them. :-) Now it's time for the final step, 1 h and 15 min at 200 C in the oven and then I'll let them rest wrapped in towels until the morning when Matts and I will try them for breakfast to see if they are eatable at all. I am very skeptical when it comes to the beer part, but hopefully it will add a really nice flavor to the bread...