Summary

Ingredients

• 200 g wheat flour, type 550
• 100 g wheat flour, type 1050
• 100 g wheat meal
• 75 g cereal flakes (5-rain flakes)
• 75 g sourdouh (wheat)
• 4 g yeast, fresh
• 12 g salt
• 10 g maple syrup
• 25 g sunflower seeds
• 15 g sesame seeds
• 170 g water, lukewarm
• 200 g water, boilin

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Instructions

1. Pour the boiling water over the 5-grain flakes and allow to swell until the mixture is only lukewarm (approx. 30 minutes).
2. Add the remaining ingredients and knead very well, preferably with a food processor.
3. Cover and leave to rest in a bowl at room temperature for 1 hour.
4. Then shape into an elongated loaf and let it rest again in a well-floured proofing basket until the dough completely fills the mold and looks a little over the edge (approx. 30 min.).
5. During this time, preheat the oven with a fireproof bowl of water to 250 ° C with top / bottom heat.
6. Carefully turn the loaf out onto a baking sheet lined with baking paper and bake on the 2nd rail from the bottom for 20 minutes. Then turn the temperature back to 180 ° C and bake for another 40 minutes.
7. The bread is ready when it sounds hollow when you tap the underside.