Summary

Ingredients

• 430 g sourdouh (whole rain rye)
• 340 g wholemeal spelled flour
• 70 g flaxseed
• 70 g flaxseed, (old flaxseed)
• 70 g carrot (s), coarsely rated
• 14 g sea salt
• 12 g turnip tops
• 165 g water, lukewarm (approximate)
• 10 g yeast, fresh (optional) *

Also: for sprinkling

• 1 ½ tablespoon flaxseed
• 1 ½ tablespoon linseed (gold linseed)

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Instructions

1. Knead all ingredients except for the seeds to be sprinkled into a homogeneous dough (food processor, approx. 7-10 min).
2. Cover and let the dough rest in a warm place for 30 minutes and then knead again briefly (2-3 minutes).
3. Sprinkle the shape of the BBA or a box shape with half of the seeds for sprinkling. Pour in the dough and smooth it out. Then sprinkle with the remaining seeds. Let the bread rise again in a warm place (1-3 hours, depending on the leavening power of the sourdough and the addition of yeast, for me it takes about 1.5 hours without adding yeast).
4. To bake:
5. BBA: Bake the bread for 1 hour using the Bake Only program.
6. Oven: Bake the bread at about 200 ° C for about 50-60 minutes. (Since I always bake bread in the BBA, the information for baking in the oven is only a guide.)
7. Then let the bread cool down on a wire rack and let it rest in the bread box for a day before cutting.
8. The quantities given are sufficient for bread weighing around 1000g (approx. 22 slices).
9. Remarks:
10. Since wholegrain rye sourdough I do not use wholemeal flour and water 1: 1, I use a little more water (approx. 1: 1.2), so the amount of water given for the bread is only an approximate figure. If you prepare your sourdough with less water, you may need a little more water for the dough later.
11. * Since I have a very strong leaven, I always bake the bread without any additional yeast.