Well, Passover is over, and leavened bread is back, with the vengeance. :-) Today's creation: sourdough multi-grain bread with seeds. I wish Internet had the ability to transmit the emotion which crunchy crust elicits while one tastes a slice with good salted Irish butter. I started with same sourdough recipe I blogged before, which works well for me. The only modifications were: I upped the percentage of whole wheat flour a bit, and also added about 1/2% of water because I figured that all the seeds would need it. The seeds included chia, which I understand likes absorbing water, so I could probably easily go with the whole extra 1% of water. I'll try it next time.For the seeds mix I used some arbitrary amounts of pumpkin seeds, sunflower seeds, flax, chia, white sesame, and rolled oats. I toasted everything lightly on a dry pan, and let them cool completely before adding into the dough after fermentolyse phase, together with salt. The total amount of seeds weighed after toasting was 88g.I also sprinkled some oats inside the banneton before I put the dough inside, and a bit more along the sides of the dough ball, between it and the walls of the banneton. The advantage turned out to be dual: I got oats stuck to the surface of my bread and baking perfectly crunchy, which is what I wanted. Those same oats also kept the dough completely from sticking to the form, so it practically fell out on its own while I was inverting the form on the cooking sheet. Levain (100% hydration) - 50g starter, 50g warm water, 50g KA WW flour, mixed in the morning and put in warm place.Water - 315gFlour - 400g Wegmans AP unbleached (I didn't have any BF on hand) + 50g KA WW Salt - 10gFlour total 450+75 (from levain) =525gWater total 315+75 (from levain) =390g Baker's math:AP flour - 81%WW flour - 19%Water - 74%Salt - 1.9%Various seeds - 1.7%