Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 50 g oat flakes or multirain flakes, coarse
- 50 g sunflower seeds
- 35 g flaxseed
- 135 g water (50 - 60 ° C)
- 500 g douh (rye sourdouh)
- 250 g flour (wheat flour type 1050)
- 100 g flour (rye flour)
- 50 g oat flakes or multirain flakes, fine
- 20 g malt (bakin malt), possibly
- 2 teaspoons salt
- Spice mix (bread spice)
- 180 g water, approx., Dependin on the type flour
Print Recipe
Pin Recipe Instructions
- Pour 135 g of water over the coarse multigrain flakes or oat flakes, sunflower seeds and flax seeds and stir. Let it soak for 2-3 hours.
- Put the remaining ingredients and the swelling piece in a mixing bowl and knead slowly for 3 minutes, then knead quickly for 3 minutes. Let rest for 30 minutes.
- Now shape into a round or oblong shape, moisten slightly and roll in oat flakes. Let rise in the proofing basket for about 2 hours until the volume has doubled.
- Bake at 240 ° C for 20 minutes, finish baking at 180-200 ° C for 40 minutes. Moisten the dough well and vigorously spray water into the oven 2-3 times during baking.
- For the autumn sun just before baking, cut into the dough several times in a star shape with a knife.
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