Summary

Ingredients

• 800 g sourdouh made from wholerain rye flour
• 400 g flour, (rye flour 1150)
• 400 g flour, (wheat flour 550)
• 450 g water
• 26 g salt
• 2 handfuls sunflower seeds

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Instructions

1. Makes a loaf of approx. 2 kg.
2. Soak the sunflower seeds in water the evening before. On the baking day, drain the sunflower seeds, catch the water and fill up to the 450g required in the recipe.
3. Mix all ingredients and let the dough rest for 30 minutes.
4. Then knead well (I now do this by hand). Grind the dough, place in a large proofing basket and let rise.
5. After the finger test, bake at 240 ° C for about 1.5 hours, steaming well at the beginning. After reaching the desired tan, switch down to 200 ° C.