Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. For the autumn sun just before baking, cut into the dough several times in a star shape with a knife.