● 20 g fine bran
● 40 g toasted sesame
● 40 g oat flakes
● 40 g flaxseed
● 20 g salted sunflower seeds
● 300 g sourdough starter
● 650 g water
● 23 g Atlantic salt
● 300 g prunes
● 800 g of medium-strength flour
● 200 g whole wheat rye flour
● 4 g dry yeast
● 160 g water (to hydrate the seeds and cereals)
● 100 g extra virgin olive oil (optional)
● Sunflower oil to grease the mould
