Mixed Grain Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 15 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 30 g items, (ASG)
- 175 g rye meal or whole rain rye, then adjust the amount water to suit your taste
- 255 g water
- 80 g sunflower seeds
- 60 g pumpkin seeds
- 100 g boilin water
- 375 g sourdouh
- 100 g spelled flour, 630
- 150 g wheat flour (whole rain)
- 250 g wheat flour, 550
- 18 g salt
- 1 tablespoon pumpkin seed oil
- 1 teaspoon, heaped bread spice mixture
- 335 g water
Print Recipe
Pin Recipe Instructions
- Prepare a sourdough from the first three ingredients and let it rise in a warm place for 12 to 16 hours. In the cold season, I prefer to put the bowl in the oven with the light on.
- Scald the sunflower and pumpkin seeds with the boiling water and leave to soak. I always do this parallel to the sourdough and let the grains stand overnight.
- When the sourdough is ready, remove 375g - the rest goes into the refrigerator as a new ASG.
- Flour, salt, pumpkin seed oil, bread spices and the seeds too! add to the soaking water. Then mix everything with the water with the hand mixer on a low setting to form a firm, creamy dough. When everything has joined together to form a smooth mass, stir for another 5 minutes.
- Let the dough rest in the bowl for about 20 minutes, then fold it up a little with the spatula after 10 minutes.
- After the dough has rested, use the dough scraper to move it into a greased (sourdough-resistant) loaf pan and let it rise up to twice its height. The grains make the dough heavy and it can take 3 to 4 hours.
- After rising, spray with water and place in the oven preheated to 250 ° C. Spray again after a few minutes. After 10 minutes, switch the temperature down to 180 ° C and bake for another 50 minutes.
- Let cool on a wire rack.
- The recipe is designed for a box shape measuring 30 x 11 x 8 cm.
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