Honey Peanut Walnut Seeded Rye Sourdough

Steps

1. The night before mixing (about 8–12 hours ahead), feed your starter with its usual feed and an equal weight of fresh water, separate from this recipe's amounts, and leave it at about 75°F (24°C) until it peaks, roughly doubled and bubbly; use the sourdough starter at its peak.
2. Toast the walnuts in a dry skillet over medium heat for 4–5 minutes until fragrant, let cool, then roughly chop the walnuts and the peanuts.
3. In a small bowl, mix the flaxseed with 50 g of the water (one-eighth of the total) and set aside to soak for at least 15 minutes.
4. In a large bowl, whisk the remaining 350 g of water (seven-eighths) with the honey and sourdough starter until milky.
5. Add the rye flour and bread flour and mix into a sticky, shaggy dough; cover and rest 30 minutes.
6. Sprinkle the salt over the dough and squeeze it in with wet hands; this is about 80% hydration and 2% salt.
7. Add the soaked flaxseed, the peanuts, the walnuts and 20 g of the sesame seeds (two-thirds) and fold until evenly spread.
8. Bulk rise covered at about 75°F (24°C) for 3–4 hours, doing 3 sets of gentle stretch-and-folds with wet hands 30 minutes apart in the first 1.5 hours; the dough is ready when about 50% larger with cracks and bubbles on top.
9. Turn the dough onto a wet counter, shape it into a tight round boule, roll the top in the remaining 10 g of sesame seeds (one-third), and place it seed-side down in a parchment-lined bowl.
10. Cover and cold proof in the fridge overnight, 10–14 hours.
11. Place a Dutch oven with its lid in the oven and preheat to 475°F (245°C) for 45 minutes.
12. Turn the loaf out onto parchment, score the top, lower it into the hot Dutch oven, cover and bake 25 minutes.
13. Uncover, reduce to 450°F (230°C) and bake 20–25 minutes more until deep brown and crisp and the center reads 205–210°F (96–99°C).
14. Cool the bread on a rack for at least 4 hours before cutting into 12 slices so the rye crumb sets.