Sunflower seeds, flax seeds and UrDinkel flour: the perfect trio.
We use light UrDinkel half-white flour from Switzerland to create a starter as a pre-dough. This involves pouring boiling water over the UrDinkel flour and then kneading the pre-dough to a smooth consistency. This adds a high level of moisture to the very starchy UrDinkel flour. We add flax seeds and sunflower seeds to the baguette dough to aid digestion, and then roll the baguette in UrDinkel grist before baking to make it nice and crusty.