Summary

Ingredients

• g 1,000 flour, rye flour
• g 1,000 flour, wheat flour
• 50 g douh (sourdouh)
• 2 tablespoon salt
• 2 liters water
• 2 tablespoon caraway seeds / aniseed or bread spice to taste
• 100 g sunflower seeds
• 100 g flaxseed
• 2 tablespoon turnip tops

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Instructions

1. Mix 1000g rye flour with 50g sourdough in a large bowl with 1 liter of water and keep warm for 12 hours (cover lightly).
2. The next day, remove 50g of sourdough (for the next sourdough, best in a glass with a twist-off lid) and place in the refrigerator.
3. Mix the rest with 1000g wheat flour, 1 liter of water, the spices, the salt and the turnip tops. Then distribute in two large baking tins (which are greased with olive oil). Please do not let it rise, then bake the baking tins in the oven on the middle rack at 200 ° for two hours. In between, splash water on the oven walls.
4. When the breads are ready, turn them out onto a wire rack and let them cool down. The bread can only be cut better the next day. You can also cut the recipe in half if you want.