Summary

Ingredients

• 200 ml water
• 50 g oat flakes, crunchy
• 50 g flaxseed
• 50 g sunflower seeds
• 50 g pumpkin seeds

For the dough:

• 20 g yeast, fresh
• 1 apple, grated OR alternatively:
• 100 g applesauce
• 300 ml water, lukewarm
• 350 g wheat flour, (type 550) stron for bakin
• 250 g rye flour, (type 1150)
• 1 tablespoon, leveled salt
• 75 g naturally sour, liquid (self-prepared or in a ba)
• 50 g sesame seeds, to roll over
• Flour, to work with

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Instructions

1. Boil the water for the insert. Pour oat flakes, flax seeds, sunflower seeds and pumpkin seeds over them in a bowl, stir thoroughly and cover and leave to soak for 2-3 hours.
2. Dissolve the yeast in the lukewarm water with the help of a fork.
3. Knead the swollen grains with the flours, then the salt and the sourdough. Knead everything well with the food processor for 8-10 minutes (4 minutes on slow speed, 4 minutes on high speed.
4. Cover the finished dough on baking paper and let rise for 20 minutes.
5. Halve the proofed dough and shape into long loaves. Brush the bread with water and roll in the sesame seeds. Place with the baking paper on a baking sheet and let rest for another 25 minutes. Carefully scratch the length of the loaves with a sharp knife after 10 minutes.
6. In the meantime, preheat the oven to 240 ° C top and bottom heat. Put a fire-proof bowl with water in the stove. Then put the bread in the oven when the temperature is reached and bake for 35-40 minutes.
7. The crust can also be filled with flax seeds or sunflower seeds instead of sesame.