Summary

Ingredients

• 20 g starter, also works with dry sourdouh
• 100 g rye meal, fine (whole rain)
• 100 ml water
• 200 g rye flour, T 1150
• 300 g spelled flour, T 1050
• 200 ml buttermilk, room temperature
• 275 ml water, lukewarm
• 3 tablespoon sesame oil
• 15 g salt
• yeast, approx. 20 g, if required
• Flax seeds, sesame seeds, sunflower seeds, pumpkin seeds
• Fat, for the shape
• some rye meal, for sprinkling

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Instructions

1. Put the starter or dry sourdough with warm water and rye meal in a bowl and stir thoroughly. Cover and leave to mature overnight at room temperature for 12 hours.
2. Mix the sourdough well with the lukewarm water, yeast if necessary, oil and buttermilk. Then work in the flour and salt. Knead in the food processor for at least 5 minutes on a low setting.
3. Grease a baking pan and sprinkle with rye meal. Pour in the dough, sprinkle with rye meal and cover and let rise at room temperature for 45 - 60 minutes until the volume has doubled.
4. Bake in the preheated oven at O / U 250 ° on the 2nd shelf from the bottom for 15 minutes, switch the temperature down to 180 ° and bake crispy for another 45 minutes (25 minutes at 180 ° are enough for me, do a tapping test if necessary).