Summary

Ingredients

• 600 g sourdouh, (rye sourdouh)
• 100 g rye meal, coarser
• 100 g wheat meal, coarser
• 100 g oats, coarsely round
• 100 g barley, coarsely round
• 400 ml boiling water
• 300 g flour, (whole spelled flour)
• 200 g flour, (wholemeal rye flour)
• 100 g oat flakes, coarse
• 100 ml boiling water
• 50 g flaxseed
• 50 g sesame seeds, lihter
• 50 g sesame, black
• 50 g sunflower seeds
• 50 g pumpkin seeds
• 2 tablespoon malt, (colored malt)
• 2 tablespoon sugar, (beet sugar)
• 28 g salt,
• 300 ml buttermilk, (room temperature)
• 50 ml oil, (rapeseed oil)
• some oatmeal, tender, to sprinkle

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Instructions

1. On the evening before the baking day, scald the 4 coarse (rye / wheat / barley / oats) meal with the 400 ml of boiling water to make a broth and leave it covered in the kitchen overnight. Likewise, scald 100 g of coarse oat flakes with 100 ml of boiling water and leave to stand overnight.
2. On the baking day, roast all the seeds together in a pan without fat.
3. In a large mixing bowl, use the kitchen machine to stir all the ingredients into a sponge-like dough, let it rest for 30 minutes and then knead again briefly.
4. Then distribute the dough in two loaf tins, smooth the dough with a wet rubber spatula, moisten and sprinkle with a little oat flakes.
5. Place the two box forms in a garbage bag, inflate and clip the bags so that the dough pieces cannot dry out, and let them rise at 40 ° until the volume has increased significantly.
6. In the meantime, preheat the oven to 250 ° and bake the bread on the lowest rack, if available on the baking stone, for 1 hour at a falling heat.