Summary

Ingredients

• 300 g rye, freshly round
• 150 g wheat, freshly round
• 250 g naturally sour
• 450 ml water, 50 ° C warm
• 600 g rye, freshly round
• 225 g wheat, freshly round
• 250 g sunflower seeds
• 100 g turnip tops
• 3 teaspoons salt
• 750 ml water, hot

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Instructions

1. Mix the rye, wheat and sourdough well with the warm water and leave to rest overnight, covered.
2. The next day:
3. Remove 250 g of sourdough from the pre-dough and keep for the next bread.
4. For the main dough, mix the dry ingredients together. Dissolve the turnip tops with the salt in the hot water. Then stir into the dry ingredients. Add the sourdough and mix in.
5. Put the dough in a buttered bread pan and let rise covered for 3-4 hours.
6. To bake:
7. at 200 ° C for 45 minutes, switch down to 130 ° C and bake for another 45 minutes.
8. Let the finished bread cool for 1 day at room temperature. Then let it rest for another day in the refrigerator before cutting.