So I love Hamelman’s Seeded sourdough which has a cold soaker of flax (overnighted) and toasted sunflower and sesame seeds. His 5-grain levain has a warm/hot soaker of flax, sunflower, cracked rye and oats.
I’m not crazy about oatmeal in bread and want to use his seeded sourdough PLUS adding the cracked rye. Since the hot soaker he uses for the 5-G combines all the seeds/oats, I cannot extrapolate out how much water to use for the rye amount.
Anyone have any suggestions? 3:1? 2:1? I will overnight it w the flax.
Thanks in advance
Source: Fresh Loaf