Summary

Ingredients

• 100 g items to be set
• 400 g rye flour (type 1150)
• 500 ml water, warm (approx. 40 ° C)
• 200 g rye meal
• 300 ml water, hot
• 200 g wheat flour, whole rain
• 300 g spelled flour (type 630)
• 50 g sunflower seeds
• 50 g flaxseed
• 50 g cereal flakes, mixed (oats, barley, wheat, spelled, rye)
• 200 g herb quark
• 10 g yeast
• 25 g salt
• 250 ml water, warm, possibly a little more or less
• some fat for the shape
• some rye meal for the mold

Print Recipe Pin Recipe

Instructions

1. 24 hours beforehand, stir 100 g of sourdough pieces with 400 g of rye flour (type 1150) and 500 ml of water (approx. 40 ° C) and leave to stand at room temperature.
2. 12 hours beforehand, stir 200 g rye meal with 300 ml hot water and let stand covered.
3. Remove 100 g of sourdough on the baking day and store in a screw-top jar in the refrigerator for the next sourdough.
4. I weigh 300 g of the sourdough. I usually use the rest on another bread on the same day or, apart from the ingredients for the sourdough, I take everything twice and make several loaves of this bread.
5. Put 300 g sourdough, the soaked rye meal, whole wheat flour, spelled flour, sunflower seeds, linseed, flake mixture, herbal quark and salt in a mixing bowl.
6. Dissolve the yeast in 200 ml of warm water and add. Mix with the food processor to a soft dough. If the dough is too dry (and too firm), add the remaining 50 ml of water. It should be a rather soft dough, but not runny.
7. Stir the mixture for a good 5 minutes, then cover and let rise in the bowl in a warm place for about 60 minutes until the volume has increased.
8. Grease the baking pan (s) and sprinkle with rye meal. I like to take 2 mini spring molds, each 20 cm in diameter, then the loaves are not that big. Distribute the dough in the mold (s), smooth it out a little with wet hands and sprinkle with ground rye. Let stand covered again for about 30 - 60 minutes in a warm place.
9. Preheat the oven to 250 ° C (top / bottom heat). Bake the bread on the middle rack for 10 minutes. Spray vigorously (steam) into the oven with a water spray bottle. I repeat this process about 5 times in the first 30 minutes.
10. After 10 minutes, reduce the oven temperature to 230 ° C and bake the bread for about 50 minutes. If it gets too dark, cover with aluminum foil.
11. These details fit exactly for my oven. Since the ovens can be very different, it is also possible that, depending on the oven, the bread takes a little longer or is ready sooner. I always follow the knock test. If the bread sounds hollow when you knock it on the ground, it is baked through.