![](https://media.scoolinary.app/recipes/images/2022/03/salsaromesco-768x512.jpg)
- Level Intermediate
Time
45 min
1 h hydration + 1.5 h rest + 18 h fermentation + 40 min oven
- Type of dish Doughs
● 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
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