Summary

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

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Instructions

1. 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.
2. 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.
3. When the sourdough is ready, remove 375g - the rest goes into the refrigerator as a new ASG.
4. 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.
5. Let the dough rest in the bowl for about 20 minutes, then fold it up a little with the spatula after 10 minutes.
6. 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.
7. 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.
8. Let cool on a wire rack.
9. The recipe is designed for a box shape measuring 30 x 11 x 8 cm.