Summary

Ingredients

For the dough: (pre-dough)

• 140 g wheat flour, type 1050
• 140 g water
• 1 g yeast, fresh

Also: for the brew:

• 50 g sunflower seeds
• 50 g rye meal, medium
• 50 g flakes, (5 rain)
• 150 g boilin water

For the dough:

• 270 g rye flour, type 1150
• 70 g water
• 16 g salt
• 10 g yeast, fresh

Print Recipe Pin Recipe

Instructions

1. Mix the specified ingredients for the starter dough. Cover and let it sit for 2 hours at room temperature and then place in the refrigerator for 16 hours.
2. Mix the ingredients specified for the brewing piece and leave to soak for 3 hours, covered.
3. For the dough, process the pre-dough, the broth and the remaining ingredients in the food processor with the spiral mixer for 7 minutes on level 2 to form a homogeneous dough. Let stand covered for 10 minutes.
4. Line a loaf pan with baking paper and grease the sides. Pour the dough into the loaf pan, smooth it out with wet hands and cover it for approx. 1 hour (depending on the room temperature, a little more) to cook.
5. Preheat oven to 250 ° O / U.
6. Dust the dough with flour and cut the surface into a diamond shape. Place in the oven with plenty of steam and bake for 10 minutes. Then reduce the temperature to 200 ° and bake for another 50 minutes.