Hexlein`s Wholemeal Bread

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 2 hrs 30 mins
Course Baking
Cuisine European
Servings (Default: 2)

Ingredients

  • 300 g sourdouh (rye sourdouh), bubblin
  • 150 g rye flour, whole rain
  • 150 g whole wheat flour
  • 300 g rye meal, finer
  • 1 teaspoon bread spice mixture
  • 5 teaspoons salt
  • sunflower seeds or pumpkin seeds, possibly
  • water
Hexlein`s Wholemeal Bread
Hexlein`s Wholemeal Bread

Instructions

  1. The fine grain rye meal is mixed with 5 teaspoons of salt the evening before and enough water is added so that it is well moistened and can swell overnight in the refrigerator. The next morning he has to leave his cold environment in time to get room temperature before the baking process.
  2. Mix the whole wheat flour and the whole rye flour, add the bread spices and possibly kernels and knead alternately with the meal into the sourdough. I knead with the food processor because the rye dough is pretty sticky. If necessary, add a little lukewarm water. Knead for a few minutes, then let rest for about 20 minutes.
  3. Then knead again, fill in a loaf pan lined with baking foil and let rise in a warm place for approx. 2 hours. The mass is enough for 2 smaller box forms.
  4. Cut the dough diagonally, moisten it with water and bake it for approx. 20 minutes in a preheated oven at 220 ° C, then bake for approx. 50 - 60 minutes at 180 ° C. It has to sound hollow when you knock on it. Then wrap the bread in a tea towel and let cool on a rack.

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