5-grain Bread with Rye Sourdough
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 2 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sourdough:
- 125 g rye flour type 1150
- 125 g water
- 20 g items to be set
Moreover:
- 45 g flaxseed
- 45 g rye meal, coarser
- 40 g sunflower seeds
- 30 g oatmeal
- 14 g salt
- 210 g boilin water
- 375 g wheat flour type 550
- 140 g water, warm
- 10 g fresh yeast
- 5 g flour (barley malt flour), enzyme-active
- 1 tablespoon, leveled oil, neutral
Print Recipe
Pin Recipe Instructions
- The day before, make a sourdough from rye flour, water and the ingredients and let it mature in the oven for about 15 hours. Just switch on the lighting.
- Mix the four types of grain with the salt and pour boiling water over them. Stir well, cover with cling film and let stand at room temperature overnight.
- The next day, mix the sourdough, the swollen grains and the remaining ingredients in the food processor with a kneading arm on the lowest setting for 3 minutes. Add a little water if necessary. Knead for at least 8 minutes on level 2. A certain amount of gluten or glue should be visible. Let the dough rest for 30 minutes.
- Shape the dough with plenty of flour to sprinkle, place in a loaf pan and press lightly. Let rise covered for approx. 30 - 40 minutes. The volume of the dough should have increased almost to the edge of the pan. Brush with water, cut lengthways and sprinkle lightly with a grain mixture.
- Bake at 240 ° C and steam for 20 minutes. Let off steam and bake for another 25 minutes at 200 ° C. Take the bread out of the mold and bake for another 25 minutes at 180 ° C.
- With a dough weight of approx. 1,150 g, a box measuring 12 x 25 x 7.5 cm and a box volume of around 2,250 ccm is sufficient.
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