Summary

Ingredients

• 100 g rye erms
• 100 g sunflower seeds
• 50 ml water

For the dough:

• 300 g rye sourdouh
• 115 g rye flour type 0
• 55 g rye meal
• 170 g wheat flour type 1050
• 13 g salt
• 10 g bakin malt (not a must)
• 160 ml water
• Crumble 5 g fresh yeast (possibly up to 10 g) into the flour

Moreover:

• Sunflower seeds for sprinkling
• Fat for the shape

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Instructions

1. Whole rye grains (you need about 4 tablespoon for 100 g germs) must be enough to germinate beforehand. Plan for 2 - 3 days for this. Procedure at the end of the recipe description.
2. Put the sunflower seeds in 50 ml water and leave to soak for 12 hours.
3. Make a bread dough from all the ingredients for the dough. Shortly before the end of the kneading time, add the sunflower seeds and seedlings and knead in. Put the dough in a greased loaf pan (size for 1 kg - 1/2 to max. 2/3 fill) and sprinkle with a few sunflower seeds.
4. Let rise for about 1.5 - 2 hours, the dough should have risen well.
5. Baking time: 250 ° C falling to 190 ° C baking time approx. 50 min. (Steam lightly and open the oven briefly after 5 min.)
6. Production of the rye seedlings:
7. 4 tablespoons of seeds make about 100 g of seedlings. You need 100 g of seedlings for the bread.
8. If you have a germ jar, follow the instructions for it.
9. If you don`t have a germinating jar, soak the rye grains in a 1/2 liter preserving jar for 12 hours. Then rinse, drain in a colander and return to the glass. Put a cheesecloth or something similar over the opening so that the grains get air and do not get moldy, secure with a rubber ring.
10. The grains should now germinate for approx. 48 hours, rinse briefly once in the morning and once in the evening, drain them and put them back into the glass. It is best to place the glass and shake the grains up a little.
11. Or you put the grains in a small, flat bowl, box or similar, add enough water to cover them, leave them in the water for 12 - 24 hours, then pour the water off, distribute the grains evenly in the Bowl. These should be placed as bright as possible, but not in direct sunlight, do not cover them. Every 12 hours you moisten them with a flower sprayer and turn them carefully so that they can sprout evenly. The first seedlings appear after just 2 days, then you can use them or let them germinate for 1 day longer. However, the sprouts should not show any green leaves during processing, as these could be bitter.