Summary

Ingredients

• 220 g sourdouh (rye)

For the dough: (Brühstück)

• 100 g rain (five-rain mixture), crushed
• 50 g cereal flakes (five-rain mixture)
• 25 g millet
• 200 g water, boilin

For the dough:

• 80 g rye flour, type 1150
• 250 g wheat flour, type 1050
• 25 g semolina (soft wheat)
• 5 g suar beet syrup
• 10 g lecithin
• 13 g yeast
• 15 g salt
• 160 g water
• Oil, for the mold
• Cereal flakes (five-grain mixture), for sprinkling

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Instructions

1. For the brew, mix the ingredients together well and cover and leave to soak for at least 2 hours, but preferably overnight.
2. The next day, knead the broth, the sourdough and all the ingredients for the dough with the spiral mixer of the food processor for 5 minutes on level 2.
3. Spread a loaf pan well with neutral oil. Pour in the dough and smooth it out with damp hands. Sprinkle with five-grain flakes and place well covered to cook. After 35 minutes, cut into the dough lengthways and leave to rise well covered for another 15 minutes.
4. Meanwhile preheat the oven to 250 ° O / U. After cooking, place the bread in the oven with plenty of steam and bake for 15 minutes. Let off the steam and reduce the temperature to 210 ° and bake for another 40 minutes.