Summary

Ingredients

• 470 g sourdouh, (rye sourdouh)
• 240 g rye flour, type 1150
• 170 g wheat flour, type 1050
• 250 g water
• 16 g salt
• 10 g yeast
• 50 g seeds, (vital core mix)

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Instructions

1. Knead all ingredients in the food processor with the spiral mixer on level 2 for 6 minutes. Let rest covered for 10 minutes.
2. Put the dough on a floured work surface, knead again, then work round and then long. Put in a proofing basket and cover and let cook for approx. 1 hour.
3. Preheat the oven (preferably with a baking stone) to 250 ° O / U. Carefully tip the bread onto the baking stone (if you like, you can run the pin roll over the bread once). Push in with a lot of swath. Bake for 15 minutes, then lower the temperature to 200 ° and bake for another 40 minutes.
4. The vital core mix consists of:
5. Sunflower seeds, pumpkin seeds, roasted soy seeds and pine nuts