• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Soaker

• Begin the recipe by combining 1 cup Malted Wheat Flakes and 1/2 cup boiling waterin a medium bowl. Stir together and allow to set for 20-25 minutes until cool.

Make the Sourdough Bread

• In a large mixing bowl, combine 1 cup sourdough starter (active or fed), 1 cup warm water, 2 tablespoons honey, 2 tablespoons olive oil, 2 teaspoons artisan sea salt, 1 teaspoon Whole Grain Bread Improver, and 1 teaspoon instant yeast. Mix together.
• Add in the prepared malted wheat flakes, 1/2 cup roasted sunflower kernels, 1 cup whole wheat flour, and 1 1/2 cups of all-purpose flour. Mix with a kneading hook until the dough comes together. Add in remaining all-purpose flour and knead until the dough is supple.
• Place in a greased bowl and cover with plastic wrap. Allow to rise until double 1.5-2 hours. Gently deflate and shape dough into a large round ball.
• When shaping the dough, smooth and stretch the dough coming together at the base of the ball. Do this several times and then pinch the ends.
• Place the ball on a piece of parchment paper or a silicone bread sling and then transfer the sling to a large cast iron Dutch oven. Cover with a lid and allow the loaf to rise until puffy, 1-2 hours.

Bake the Bread

• Toward the end of the rising time, preheat oven to 450°F, allowing the oven to heat for 40-50 minutes.
• Just before baking, score the bread using a sharp knife or bread lame. Brush the loaf with an egg wash made from 1 large egg + 2 tablespoons water. Generously sprinkle 2 tablespoons Everything Bagel Topping over the loaf.
• Cover with the lid and bake in preheated oven for 25-30 minutes. Uncover and continue baking until the bread is a deep golden brown, about 7-10 minutes.
• Transfer loaf with bread sling onto a wire cooling rack. Makes 1 large loaf.