5 Grain Whole Grain Bread
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour (wholemeal rye flour), for the sourdouh mixture
- 400 ml water, lukewarm, for the sourdough mixture
- g 1,250 flour (wholemeal rye flour), for the sourdouh
- g 1,250 spelled or whole wheat flour
- 36 g salt
- 100 g pumpkin seeds
- 100 g sunflower seeds
- 100 g flaxseed
- 100 g sesame seeds
- 100 g reen spelled
- 2 ½ liters lukewarm water for the dough
Print Recipe
Pin Recipe Instructions
- First you make the sourdough mixture. On the first day, stir 100 g wholemeal rye flour with 100 ml lukewarm water and leave it covered for 24 hours in a warm place (28 ° C).
- On the second day, add 100 g wholemeal rye flour and 100 ml lukewarm water. It stays there for another 24 hours at 28 ° C.
- On the third day, 200 g wholemeal rye flour and 200 ml lukewarm water are added, which should rest for 24 hours at evenly warmth.
- On the fourth day, the sourdough mixture is ready. You only do this once. Then dissolve a glass of sourdough mixture in 2 liters of lukewarm water and add 1250 g of wholemeal rye flour. This is stirred and left, covered, at 28 ° C for 12 hours.
- After the 12 hours, take away a honey jar of sourdough for the next time and put it in the refrigerator. Then add 1250 g of spelled or whole wheat flour and approx. 0.5 liters of lukewarm water, 36 g of salt and grains or oilseeds of your choice and knead / stir the dough. This mass must rest warm for 2 hours.
- Then the bread dough comes in forms suitable for sourdough and stands for 1 hour. Now it is baked. Intensive baking in the preheated electric oven or top and bottom heating for the first 10 minutes at 240 ° C, the next 35 minutes at 200 ° C. Brush with water just before removing.
- Tilt out of the tins immediately after baking and let cool on the wire shelf.
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