Summary

Ingredients

• g 1,000 rye meal, finely round
• g 1,000 wheat
• 30 g salt
• 4 tablespoon honey or
• 2 tablespoon honey and
• 2 tablespoon sugar beet syrup
• 125 g sesame seeds
• 125 g flaxseed
• 125 g sunflower seeds
• Water, lukewarm
• 1 dough (sourdough - approach)

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Instructions

1. The evening before:
2. Mix 500 g of rye flour with the sourdough mixture, add approx. 1 liter of lukewarm water and stir.
3. next morning:
4. 500 g rye flour and 500 g wheat flour with 750 ml lukewarm water
5. add and mix.
6. Always cover the large bowl with a towel and store in a warm place or in the oven (without temperature switch-on)
7. put.
8. Important in the evening: Remove 1 batch of sourdough (approx. 5 tablespoon), fill into a glass and store in the refrigerator for the next bread dough. Shelf life approx. 14 days, can also be frozen.
9. Add 500g of wheat flour, the salt, sesame, flaxseed, sunflower seeds, 4 tablespoons of honey (or as stated above) to the previous dough and lukewarm with as much. Mix in the water to create a batter as thick as a batter.
10. Fill into greased loaf tins (3/4 full) and let rise in the oven at 30 ° for 1 hour
11. Then bake at 240 ° = 20 minutes
12. Bake at 190 ° = 80 minutes.
13. Turn out of the tin immediately after baking and let cool under tea towels.
14. Note: if no sourdough mixture is purchased:
15. Sourdough approach to make yourself:
16. Mix 100g rye flour and 250 ml water and leave covered for 3 days at room temperature. (Can be taken from the above amount of flour).