Summary

Ingredients

• 500 g wheat flour (type 1050)
• 250 g rye flour (type 1150)
• 1 cube yeast, fresh
• 100 g sourdouh, powder
• 1 teaspoon sugar, or liquid honey
• 2 tablespoon olive oil, or sunflower
• 1 tablespoon baking malt
• 2 teaspoons salt
• Soy flakes
• 80 g sunflower seeds
• Flour, to work with

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Instructions

1. Note: If you grind yourself, you will use a little more water for the same amount.
2. Mix the flour, sourdough, salt and a handful of soy flakes well, make a well in the middle and crumble the yeast into it, add sugar or honey and cover with a little lukewarm water. Wait about 10 minutes until the yeast mixture begins to foam slightly, in the meantime carefully pour the oil and malt extract onto the edge of the dough.
3. Then knead thoroughly in the food processor or with the hand mixer, slowly adding 400-450 ml of lukewarm water. Knead until you have a smooth dough that comes off the edge of the mixing bowl. Before - towards the end of the mixing time - knead in the kernels.
4. Cover the dough in a flour-dusted bowl and let it rest for an hour.
5. Then knead thoroughly with the ball of your hand on a floured work surface for at least five minutes.
6. Dust a proving basket made of rattan or wood pulp with flour, add the dough and cover for another 1.5 hours.
7. Preheat the oven together with a (round) wrought iron saucepan with a lid to 250 °. Turn the dough into the pan, put the lid back on and bake for about 45 minutes. Reduce temperature to 200 ° after 10 minutes.