Summary

Ingredients

• 320 g sourdouh, rye sourdouh flour type 1150
• 165 g rye flour, 1150
• 325 g wheat flour, 1050
• 360 g water
• 16 g salt
• 50 g flaxseed
• 50 g sesame seeds, (roasted in a pan)
• 50 g sunflower seeds, (roasted in a pan)
• 10 g yeast, (if you like)

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Instructions

1. Make a brew:
2. Pour 150 g of boiling water over all of the grains and leave to soak for at least 2 hours.
3. Dough preparation:
4. Knead all ingredients for 5 minutes. 30 min.
5. Then shape the dough into a round shape and put the end up in a cooking basket.
6. Cook without yeast for approx. 90 - 120 min.
7. Cook with yeast for approx. 45 - 60 minutes.
8. Before shooting in, wipe off with a baker`s brush (brown wipe) (cold water).
9. Bake at 250 ° for 15 minutes and then bake for 40 minutes, falling to 180 °.