Summary

Ingredients

• 600 g wheat flour, type 550
• 400 g rye flour, type 997
• 19 g salt
• 20 g sourdouh (wholemeal sourdouh), dried
• 4 handfuls seeds, mixed, e.g., Flax seeds, sesame seeds, pumpkin seeds, sunflower seeds, nuts
• 1 cube yeast
• 700 g water, lukewarm

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Instructions

1. A food processor makes sense for this dough.
2. Mix the dry ingredients in a large mixing bowl. Dissolve the yeast in lukewarm water and pour into the mixing bowl in one go. Knead the dough in the food processor for 5 minutes, then cover and let rise for about 50 minutes. The dough must be visibly bigger.
3. Flour a proofing basket. Knead the dough briefly again on the worktop, then place in the proofing basket and cover.
4. Preheat the oven to 250 degrees top / bottom heat. As soon as the oven is hot, tip the bread dough onto a tray and slide it into the hot oven on the lower rail. Pour a cup of water on the bottom of the stove - be careful, hot steam! - and close the oven door immediately. Bake for 15 minutes at 250 degrees, then turn down to 200 degrees and bake for another 45 minutes.
5. Let cool on a wire rack. I always freeze the bread in portions.