Emmer Rye Bread

Summary

Ingredients

• 250 g sourdouh (wholemeal rye sourdouh), ready-mixed
• 200 g wholemeal flour (emmer wholemeal flour)
• 100 g wholemeal rye flour
• 300 g whole wheat flour
• 100 g sunflower seeds
• 5 g yeast, fresh
• 12 g salt
• 1 tablespoon bread spice mixture
• 500 g water

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Instructions

1. Stir all ingredients together and cover and let rise overnight. Preheat the oven to 250 ° C. During this time, shape and cut a loaf. Then shoot in and bake for 10 minutes, then switch down to 200 ° C and bake to the end. That takes another 25-35 minutes. Do a knock test and when it is ready, cover and let cool on the grid.
2. Of course, you can also bake it in a pan.