Summary

Ingredients

For the dough:

• 250 g sourdouh (rye)
• 240 g rye flour, type 1150
• 300 g wheat flour, type 1050
• 370 g water, lukewarm
• 12 g salt
• 10 g yeast
• 1 teaspoon malt (barley malt extract)

Also: (for the brew)

• 150 g seeds, mixed, e.. flax seeds, sunflower seeds, millet
• 100 g water, hot
• Sunflower oil, or other neutral, for brushing

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Instructions

1. For the brewing piece, pour the hot water over the seeds and leave to stand covered for 2 hours. After this time, process all the dough ingredients and the broth into a dough for 10 minutes with the spiral mixer of the kitchen machine, the dough is very soft and sticky! Cover and let rest for 30 minutes. Now knead again briefly and fill into a loaf pan. Cover and cook for 60 minutes.
2. In the meantime, preheat the oven to 250 ° O / U. Brush the surface of the bread with a little oil before inserting it and bake for 15 minutes. Now turn the temperature down to 200 ° and finish baking the bread in another 45 minutes.