Summary

Ingredients

• 100 g rye meal
• 50 g flaxseed
• 50 g sesame seeds
• 50 g sunflower seeds
• 400 g water, hot
• 20 g lemon juice
• 20 g vinear
• 20 g olive oil
• 10 g bread spice mixture
• 100 g rye flour
• 200 g wheat flour, type 405
• 200 g wheat flour (whole rain)
• 200 g spelled flour
• 200 g spelled flour (whole rain)
• 450 g potato (s), cooked
• 400 g water, lukewarm
• 25 g salt
• 2 packs dry yeast
• 3 tablespoon poppy seeds, for sprinkling
• 3 tablespoon sesame seeds, for sprinkling

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Instructions

1. Pour the hot water over the rye meal, linseed, sesame, sunflower seeds, olive oil, lemon juice and vinegar. Stir immediately so that the rye meal does not clump. Let it steep for about 30 minutes.
2. When the mixture has cooled down lukewarm, add the remaining ingredients. Fry the potatoes into small pieces with a fork; a few small pieces won`t do any harm. Knead with the food processor and dough hook on a low setting for 2-3 minutes. Then knead on full strength for 6-8 minutes.
3. Let the dough rise in the food processor until it has doubled. Lightly knead the dough again and remove it from the machine.
4. Knead lightly on a well-floured surface and shape into an oblong shape, divide the dough into two parts and place on 2 baking sheets lined with baking paper. Better in small baking molds (ours have the dimensions of approx. 20X28 cm), as the dough is quite soft and cannot expand infinitely.
5. Brush the bread with lukewarm water with a brush and sprinkle with plenty of poppy seeds and sesame seeds.
6. Slightly cut into the top after 30 minutes and let rise for another 15 - 30 minutes.
7. Preheat the oven. We only have an old gas stove, it is level 8, nothing more is possible.
8. Put the bread in the oven, add a large shot glass with water and quickly close the oven door.
9. Bake for 40-45 minutes.
10. If it`s crispy all around and sounds hollow when you tap on it from below, it`s done.
11. Let cool on a rack.