Summary

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

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Instructions

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Tilt out of the tins immediately after baking and let cool on the wire shelf.