Summary

Ingredients

• 50 g items to be set
• 200 g rye
• 200 g water
• 750 g rye
• 700 g water
• 225 g water
• 10 g yeast
• 200 g sunflower seeds
• 350 g buckwheat
• 200 g spelled
• 30 g salt
• 1 tablespoon beet syrup
• 1 tablespoon, leveled bread spice mixture

Print Recipe Pin Recipe

Instructions

1. Finely grind the rye, mix with water and sourdough pieces. Put the bowl in a plastic bag and let stand for 10-12 hours.
2. Grind 750 g rye medium fine and mix well with the 400 g sourdough and water in a large bowl to form a pre-dough, put the bowl in a plastic bag and let stand for about 10-12 hours.
3. Mix the yeast in the water.
4. Grind or finely grind 350g buckwheat and 200g spelled.
5. Mix the pre-dough with the yeast water, sunflower seeds, salt, bread spices, spelled and buckwheat flour and honey well (e.g. with a wooden spoon or your hands). Stir for a few minutes so that the mixture is really well mixed.
6. If the mixture is too firm, add a little more water.
7. Grease 2 loaf tins (approx. 750ml content) and fill in the dough, smooth out with wet hands. Slide the molds into a large plastic bag, close the plastic bag so that it has air at the top and let it rest overnight.
8. Put the bread in the cold oven in the morning and bake for 120 minutes at 160 ° C, then bake for another 10 minutes in the oven.
9. Let cool down a little, turn out of the molds onto a wire rack, spray on and let cool down. Do not cut until the next day.