Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.