Summary

Ingredients

• 230 g whole wheat flour
• 230 g wheat flour, type 550
• 150 g rye flour (whole rain)
• 100 g sourdouh, made from rye flour
• 1 teaspoon, leveled bread spice mixture
• 2 teaspoons salt
• 60 g flakes (5-rain)
• 60 g sunflower seeds
• 0.5 ½ cube yeast
• 650 ml water

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Instructions

1. Now that we have been baking bread ourselves for almost 12 years, initially with baking mixes and for 2 years with our own recipe, I will pass on our standard bread for re-baking.
2. Put all ingredients except water and sourdough in a bowl, crumble the yeast and mix everything vigorously. Add the sourdough and water and mix with a hand mixer (dough hook) until the dough has a uniform, sticky consistency. Takes about 5 minutes.
3. Let the dough rise for 1.5 hours and then mix again with the hand mixer. Immediately place in a loaf pan for bread (35 cm), smooth the dough with wet hands. Let the dough rise for another 10-15 minutes. During this time, preheat the oven to 230 degrees and place a bowl of hot water on the bottom of the oven.
4. Baking bread:
5. 10 minutes at 230 degrees with top and bottom heat
6. 05 minutes at 230 degrees and circulating air
7. 40 minutes at 200 degrees and top / bottom heat
8. You can try a wide variety of creations with different grains as you wish. We usually add a tablespoon of flaxseed and sprinkle the bread with sesame before smoothing it with wet hands.