Summary

Ingredients

For the dough: (sourdough)

• 50 g items to be set
• 100 ml water
• 50 g rye flour
• 250 ml water
• 300 g rye flour

For the dough: (bread dough)

• 700 g sourdouh, from the above 2-step uide (remove 50 and refrierate)
• 50 g flaxseed, crushed
• 50 g seeds, mixed, e.. sunflower seeds, sesame seeds, pumpkin seeds
• 200 ml water, hot
• 450 g rye flour, R1150
• 480 g spelled flour, type 630
• 1 bag / s dry yeast, optional
• 25 g salt, Himalayan salt
• 10 g bread spice mixture made from fennel, caraway and coriander
• 10 g black clover
• 1 tablespoon baking malt
• 1 tablespoon maple syrup
• 600 ml water,
• 1 port. Flour, or baker`s starch

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Instructions

1. For the sourdough:
2. From the day before, make the sourdough in two stages to bring it to a good ripeness. A total of 700g of sourdough based on rye flour is required. To do this, take 50g of items and feed them with 100ml of water and 50g of flour. After six to eight hours, add another 300g flour and 250ml water, stir with a wooden spoon. The dough should be free of lumps. Let stand overnight in a warm place, in a warm room.
3. Bread making:
4. Pour 200ml of boiling water over the seeds (50g crushed flax seeds + 50g mixed seeds) and let them soak for 2-3 hours. Have the water ready to warm it to room temperature.
5. Put 700g of sourdough (50g of it in a cool place as starter), the dry yeast (optionally add, reduce or leave out depending on the leavening strength of the sourdough) and the finished swollen seeds including the remaining spring water and the baking malt and maple syrup in a bowl and vigorously with a wooden spoon stir. Then add 400ml of water and stir in slowly as well. Let rest for 15 minutes.
6. In the meantime, measure out the flour, salt and spices and add to the sourdough-water mixture. Now mix slowly by hand and start kneading. If necessary, water must be carefully added to the dough so that a homogeneous mass is created that is not too soggy, but also not too dry and can be gently shaped. Knead for about 10 minutes. The dough is then allowed to rest covered for an hour at room temperature.
7. Sprinkle the work surface with flour or baker`s starch and pick the bread dough out of the bowl with floured fingers and place on the work surface. Press flat and then shape directly into a loaf.
8. Since a bread of almost 1,900g comes out at the end, you have to decide whether it should be one large or two small loaves. If necessary, divide it into two equal amounts and place in one or two floured proving baskets. I would recommend special baker`s starch, as the dough slides out of the proofing basket much better with the help of this ingredient and an unfloured bread surface can also be created.
9. Let the loaf of bread rise covered for a good 2-3 hours until it bulges up a noticeable belly.
10. Preheat the oven - preferably with a fireclay brick - to 250 degrees and meanwhile place a drip pan on the bottom of the oven.
11. Let the loaf slide straight out of the fermentation basket onto the fireclay brick, pour 100ml of water into the drip pan and immediately close the oven door. Bake for 10 minutes, after five minutes pour 100ml of water into the drip pan again. Using the drip pan has the advantage of protecting the sheet metal of the oven floor and still ensuring good steam generation. After 10 minutes, pull the fireclay brick out of the oven and gently water the bread with the help of the browning wipe. Close the oven door and leave it at 250 degrees for another five minutes. Then briefly let the steam escape, reduce the temperature to 190 degrees and bake for another 45 minutes. Carry out a tapping test. If the bread does not sound hollow yet, bake for 10 minutes with the bottom facing up. Another knock test. After a total of 70 minutes, however, the loaf should be ready.
12. Remove from the oven and place on a grid provided to cool down, but immediately wipe again vigorously with the tan and water. If you don`t have a suntan, a special bread brush, you can work with the flower sprayer!
13. Final tip: If you like a very spicy bread, you can also add a teaspoon of finely ground, dried rosemary to the dough!