Summary

Ingredients

• 50 g sourdouh - pretzel
• 390 g flour, (wholemeal rye flour)
• 400 g rye meal, coarse
• 600 g flour, (whole wheat flour)
• 240 g sunflower seeds
• ml 1,000 water
• 60 g suar beet syrup
• 35 g malt, (barley malt extract)
• 35 g salt

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Instructions

1. Going in the direction of Pumpernickel, but more relaxed and less sweet If you want to enjoy this bread for Sunday breakfast, you should start on Wednesday
2. Afternoon:
3. Mix the ingredients with 100 g rye flour and 150 ml lukewarm water, cover and let ferment for 6 hours at approx. 35 ° C (on the tiled stove or in the oven only with the lamp switched on)
4. Eve:
5. Mix in 130 g of rye flour and 85 ml of warm water, cover and let stand at room temperature for 12 hours
6. Morning:
7. Stir in 160 g rye flour and 210 ml warm water, cover and let bubble for 3 hours at 35 ° C.
8. Mix the rye meal with 300 ml hot water, cover and allow to swell.
9. Noon:
10. Dissolve sugar beet syrup and barley malt extract in 100 ml boiling water. Remove 50 g of the sourdough and put it in the fridge for the next time. Mix all ingredients and the remaining 155 ml of water together well.
11. Put in two greased box tins or one sprayed with separating spray and smooth it out with your wet hand - if you don`t use chrome baking tins, line the tins with baking paper: Simply place the tin on the paper, mark the bottom with a pencil, then tilt it on all sides and mark, cut out and fold the side parts.
12. Cover with cling film and let rise until the dough has risen by about 1/3 - a mold two-thirds filled with dough should then be just under full. For me it takes 6 hours.
13. Late afternoon:
14. Preheat the oven to 150 ° C. Spray the surface of the dough with water, sprinkle with sunflower seeds or cereal flakes if necessary and press lightly. Cover the baking tins with the lids (wrap lidless tins very well in aluminum foil). Let it bake for an hour first, then switch the oven back to 120 ° C. Bake for 12-13 hours.
15. Morning:
16. Switch off the oven and let the bread cool down completely in the oven. Pack the bread in 6 liter freezer bags and let rest for 1 - 2 days before cutting. Otherwise the bread sticks terribly at first.
17. Those who shy away from the long baking time (but it is definitely worth it!) Can bake at 175 ° C for 3 - 3 1/2 hours instead.