Double Baked Mixed Rye Bread

Summary

Ingredients

• 260 g rye flour
• 200 g wheat flour (whole rain)
• 20 g sourdouh, (dry sour rye)
• 15 g salt
• 15 g malt coffee, bakin malt, honey or suar
• 320 ml water
• 50 g sunflower seeds

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Instructions

1. A bread dough is kneaded from all the ingredients, whether with the machine or with your bare hands.
2. This dough is placed in a bowl and covered, then he is allowed to sleep for 12 hours, he doesn`t mind any longer.
3. One hour before the dough is to be baked, the dough is divided and the sunflower seeds are kneaded in. Grind the two parts to form balls and put them together so that they touch each other lightly. Let rise until the oven has reached 250 ° C.
4. Baking times:
5. Steam 250 ° C 3 times for 15 minutes, allow to evaporate
6. 200 ° C 30 minutes
7. Take the bread out of the oven and let it cool down, switch the oven back to 250 ° C, spray or brush the bread with a water / starch / salt mixture (gives a particularly nice crust)
8. 250 ° C in the oven for 10 to 12 minutes until the bread has taken on the desired color.
9. The bread has a shiny and very crispy crust.