Instructions

1. In a large mixing bowl, combine 1 cup of sourdough starter and 1 cup of warm water. Stir gently until the starter is fully dissolved in the water.
2. Add 2 cups of whole wheat flour, 1/2 cup of ground flaxseed, 1/4 cup of chia seeds, and 1 teaspoon of salt to the mixture. Use a wooden spoon or spatula to mix the ingredients together until a shaggy dough forms.
3. Once the dough begins to come together, use your hands to knead it in the bowl for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more whole wheat flour, a tablespoon at a time.
4. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for about 30 minutes. This allows the dough to autolyse, which helps improve the bread's texture.
5. After the resting period, perform a series of stretch and folds. With wet hands, grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl and repeat this process until you have stretched and folded the dough from all sides (about 4 times).
6. Cover the bowl again and let the dough rise at room temperature for about 2-4 hours, or until it has doubled in size. The time will vary depending on the temperature of your kitchen and the activity of your sourdough starter.
7. Once the dough has risen, gently turn it out onto a lightly floured surface. Shape the dough into a round or oval loaf, depending on your preference.
8. Place the shaped loaf onto a piece of parchment paper or into a well-floured proofing basket. Cover it with a towel and let it proof for an additional 30-60 minutes, until it has puffed up slightly.
9. While the dough is proofing, preheat your oven to 450°F (230°C). If you are using a Dutch oven, place it in the oven to preheat as well.
10. Once the dough has finished proofing, carefully remove the hot Dutch oven from the oven (if using) and lift the parchment paper with the loaf on it into the pot. If not using a Dutch oven, place the loaf directly onto a baking sheet lined with parchment paper.
11. Cover the Dutch oven with its lid (or place a baking dish over the loaf on the baking sheet) and bake for 30 minutes. This creates steam, which helps the bread rise.
12. After 30 minutes, remove the lid and continue baking for an additional 10-15 minutes, or until the bread is golden brown and has a hollow sound when tapped on the bottom.
13. Once baked, remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This allows the crumb to set properly.