After the success of my white loaf enriched with sourdough starter, I decided to repeat the idea with a wholemeal loaf.
To the basic dough I added 50g mixed seeds and 90g starter. This is about 10% of the total dough. The starter was three days from the last feed, so had subsided a bit.
After it had doubled in size in the tin, I baked it for 50 minutes with steam at 200 Celsius.
It had a good crust and a very soft crumb, which was delicious toasted.
I think I will add this one to my list as well.