Summary

Ingredients

For the pre-dough:

• 150 g wholemeal rye flour type 1800
• 80 g sunflower seeds
• 2 tablespoon sesame seeds
• 2 tablespoon flax seeds, whole
• 225 ml water

For the main dough:

• 260 g wholemeal rye flour type 1800
• 120 g wheat flour type 1050
• 1 tablespoon salt
• 50 g yeast
• 200 ml water
• 50 ml sugar beet syrup

Moreover:

• some butter for the pan and for the bread
• 50 g wheat flour type 10

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Instructions

1. Don`t be afraid of the sugar beet syrup: the bread doesn`t taste sweet.
2. Prepare the original dough the day before and let it rest for 24 hours. To do this, mix the 150 g wholemeal rye flour, the sunflower seeds, the sesame and the flax seeds with the 225 ml water and leave to stand covered at room temperature.
3. On the second day, dissolve the yeast in the 200 ml lukewarm water, stir in the sugar beet syrup as well as the 260 g wholemeal rye flour and the wheat flour. Then mix in the original dough from the day before and let the dough rest under a cloth for 40 minutes.
4. Grease a 24 cm long loaf pan and pour the remaining 50 g of wheat flour over the dough. Use the flour to loosen this from the bowl and place it in the loaf pan. In a warm place, let the dough rise again under a cloth for 20-25 minutes. Preheat the oven to 250 degrees.
5. Set the oven back to 175-190 degrees and brush the bread with a little water. Then put the bread in the oven and bake for 60-70 minutes.
6. Brush the bread with butter immediately after taking it out, this results in a crispy crumb. After cooling for a moment, take the bread out of the mold and let it cool on the overturned rack outside of the oven.