Try this incredibly crispy and delicious sourdough bread! The flaxseed protein and Styrian pumpkin seeds give the bread an extra protein kick! Recipe 300g rye flour 150g whole grain spelt flour 25g flaxseed protein @schalkmuehle 10g salt 25g pumpkin seeds @schalkmuehle 150g sourdough starter 350-400g lukewarm water Briefly knead all ingredients into a dough. Let it rise for approx. 12 hours, place in a bread tin and let it rest for another 1-2 hours. Turn out onto a baking tray and bake at 210 degrees convection with plenty of steam for approx. 40 minutes. Alternatively: for the quick version, replace the sourdough starter with 21g yeast and add 10g bread spice. The rising time is reduced to 1 hour. Enjoy! Thanks to Viktoria Puller (@kraftgefuehl.viktoriapuller) for this great recipe!