Summary

Ingredients

For the dough: (Brühstück)

• 100 g rye meal, medium
• 125 g boilin water

For the dough:

• 180 g sourdouh, (rye sourdouh)
• 50 g rye flour, type 11
• 250 g wheat flour, type 1050
• 75 g low-fat quark
• 8 g yeast, fresh
• 10 g salt
• 80 g water
• Flakes, 5-grain for sprinkling

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Instructions

1. For the broth, pour the water over the grist and let it soak for 3 hours. Now process all ingredients in the food processor with the spiral mixer for 8 minutes to form a smooth dough. Let rest well covered for 30 minutes. Now work the dough first round, then elongated on a floured work surface. Spray with water and roll in the 5-grain flakes. Put the end down in a proofing basket and cook well covered for 60 minutes. Preheat oven to 260 ° O / U. After cooking, turn the dough onto the hot baking stone (if necessary on a tray). Steam well and bake for 10 minutes. Now reduce the temperature to 210 ° and bake the bread for another 40 minutes.