3-grain Flake Bread

Summary

Ingredients

• Sourdough :
• 80 g rye flour, 1150
• 80 g water
• 8 g rye -ASG

Also: for the brew

• 50 g sesame seeds
• 50 g sunflower seeds
• 100 g flakes, 3-rain from oats, spelled and rye
• 200 g water, hot
• 15 g salt

For the dough:

• 120 g sourdouh and the broth
• 250 g wheat flour, 550
• 100 g wheat flour (whole rain)
• 150 g water
• 10 g yeast, (if carried out in one stae, or if necessary)
• 1 teaspoon baking malt, liquid, to taste
• Flakes, (3-grain flakes) for rolling

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Instructions

1. For the sourdough:
2. Version 1:
3. Mix the ingredients thoroughly and leave covered for 16 hours at 26-28 ° C. With this method yeast has to be added.
4. Variant 2:
5. If there is a strong ASG, no yeast needs to be added with this method (Detmold 3-stage control). If the ASG is not that strong, you can add a little yeast to the bread dough, e.g., 3 or 5 g are added. The aroma becomes more intense through this tour. The times are of course only to be understood as examples:
6. 1:00 p.m. (previous day): Mix 8 g of ASG with 18 g of flour and 18 g of water thoroughly and leave covered for 6 hours at 25 - 26 ° C
7. 7:00 p.m. (previous day): add 25 g flour and 15 g water, mix thoroughly and leave to stand covered for 17 hours at 22 - 27 ° C (here you have a margin of about 15 - 25 hours)
8. 12:00 noon (baking day): Add 38 g flour and 38 g water, mix thoroughly and leave to stand for 3 hours at 28 - 32 ° C
9. 3:00 p.m. (baking day): Start with making bread dough
10. Both methods produce approx. 170 g of sourdough. However, only 120 g are required. The remaining 50 g can be used as a new ASG.
11. For the broth, roast the sesame and sunflower seeds in a pan until they turn lightly color. Then mix with the flakes and salt in a bowl, pour hot water over them, stir well and let stand covered for 16 hours at room temperature (in the example of the 3-step tour around 11 p.m.).
12. Flour a proofing basket well with whole wheat flour. For the main dough, mix all ingredients, including 120 g sourdough and broth, and knead in the machine for about 8 minutes, then rest for 30 minutes. Knead the dough again by hand, making it round. Put the end down, brush with cold water and roll in the 3-grain flakes. Then put the end up in the proofing basket. Cook for about an hour at 32 - 34 ° C. Do a finger test!
13. During this hour, heat the oven with baking stone (on the 2nd level from the bottom) first to full heat and then falling to 240 ° C.
14. Tilt the finished dough onto the shooter, cut into it and shoot it in. Swath vigorously immediately. After 15 minutes, open the oven door briefly to let off the steam. When the temperature has dropped to 180 ° C, bake ready in 45 minutes. Either do a knock test (the bread should sound nice and hollow) or measure the temperature. The core temperature should be around 93 ° C.
15. Let the bread cool upside down on a wire rack and covered with a drying cloth.

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