Summary

Ingredients

• 60 g settin, rye
• 170 g rye flour, type 1370 or 1150
• 170 g water, lukewarm

For the dough:

• 400 g wheat flour, dark type 1050
• 300 g spelled flour, (whole wheat flour with 10% rape seed flour)
• 100 g oat flour
• 32 g salt
• 100 g sunflower seeds
• 350 g water, lukewarm, possibly a little more
• 1 tablespoon bread spice mix, slightly heaped, depending on your taste

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Instructions

1. Preparation:
2. Prepare the rye sourdough 12-16 hours before the baking day, mix the first 3 ingredients and keep warm for 12-16 hours.
3. On the baking day:
4. Mix all the flour, salt and the spices dry in the machine, meanwhile mix the lukewarm water and the sunflower seeds in the sourdough and then pour into the flour, knead with the kneading arm for about 6 minutes, see that the dough comes off the edge of the bowl .
5. Let the dough rest for about 30 - 45 minutes, then knead again by hand, work into a round bread and slide into a proofing basket, which is covered with a linen cloth and coarse rye meal, then one with oil, better Apply the film sprayed on the baking release and leave to ferment for at least 1 ½ - 2 hours.
6. Preheat the oven to 250 ° C and either make several incisions in the bread with the end side up or with the knife and steam well, turn down to 180 ° C after 10 minutes and bake for another 50 minutes. It`s done when you tap the underside of the bread and it sounds hollow.
7. This bread was baked in a normal household oven.