Summary

Ingredients

For the dough: (pre-dough)

• 1 tablespoon flour
• 3 tablespoon water, warm
• 30 g yeast, fresh or
• 0.5 bag ½ / s dry yeast

For the dough:

• 300 g spelled flour, whole rain or other deree rindin
• 100 g rye flour, whole rain or other deree rindin
• 100 g wheat flour, whole rain or other deree rindin
• 360 g water
• 30 g flaxseed (1 espresso cup)
• Water, boiling
• 12 g salt
• 7 ½ g sourdough extract
• 15 g erm oil
• 1 teaspoon syrup (barley malt syrup) or honey
• 30 g oat bran, possibly
• possibly bread spice mix
• Grains your choice, possibly
• Water for brushing

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Instructions

1. Mix the ingredients for the pre-dough in the mixing bowl and let rise for 15 minutes. Meanwhile, pour the same amount of boiling water over the flaxseed and let it soak.
2. Add the remaining ingredients and the swollen flaxseed to the pre-dough and stir. Now knead. Either by hand for at least 30 minutes (the dough is quite sticky, knead or pull on the work surface until it loosens) or with a food processor for at least 10 minutes, until the volume has doubled. Knead again briefly, possibly knead in other grains (e.g. sunflower seeds) and again briefly covered.
3. Shape the dough (e.g. put it in a 30 cm loaf pan) and let it rise again. Meanwhile, preheat the oven to maximum temperature. As soon as the temperature is reached, reduce the heat to approx. 190 ° C, brush the bread with water and bake for approx. 45 minutes.