Summary

Ingredients

• 265 g sourdouh (whole rain rye), or 1050
• 300 ml water, or 100 coffee and 200 water
• 12 g salt
• 10 g yeast
• 50 g rye meal, medium
• 85 g whole rain rye flour
• 400 g whole rain wheat flour
• 1 teaspoon beet syrup
• 1 teaspoon baking malt
• 50 g sunflower seeds, or mixed seeds

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Instructions

1. Let the yeast rest for half an hour in 100 ml of water with the addition of the beet syrup. In the meantime, let the whole rye meal swell in the rest of the liquid. If you replace part of the water with coffee, the bread gets an even darker color.
2. Knead the sourdough, yeast, swollen whole grain rye meal, salt, baking malt and flour for at least 15 minutes, adding the kernels. Let the dough rise for an hour. Knead for another five minutes and then put in a greased loaf pan.
3. The dough should now rest until it has enlarged significantly and fills the shape well. This can take 2-3 hours.
4. Moisten the surface and sprinkle with grains or just scratch it lengthways.
5. Preheat the oven at the end of the walking time (hot air) so that it has a temperature of 240-250 degrees Celsius. Place a bowl of water on the bottom of the oven.
6. Moisten the bread well and quickly put it in the hot oven, moisten again after 10 minutes and reduce the temperature to 180 degrees. Moisten again after another five minutes.
7. The total baking time is 50 minutes. Remove the pan 15 minutes before the end of the baking time and finish baking the bread. When the baking time is over, switch off the oven and let the bread rest in it for another 15 minutes. Take out of the oven, moisten again properly.
8. It is a very full-bodied, dark baked product that goes well with hearty toppings. Especially delicious with butter and cress or chives rolls! By using wholemeal flour and grains, this bread stays fresh and juicy for a long time, and takes a few days to cook perfectly.