Multigrain Bread with Sourdough
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 16 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (pre-dough)
- 75 g sourdouh, rye
- 100 ml water, lukewarm
- 100 g rye flour, type 1050
Also:
- 0.5 ½ cube yeast
- 400 ml water, possibly a little more
- 300 g wheat flour, type 1050
- 300 g rye flour, type 1050
- 150 g rains, e.., linseed, sunflower, oatmeal etc.
- 2 teaspoons salt
Print Recipe
Pin Recipe Instructions
- Mix together the first three ingredients for the pre-dough the day before and leave to rise in a cool place overnight or for 14 hours.
- On the day of baking, let the pre-dough reach room temperature for about 1 hour. Then mix the yeast with the lukewarm water and the pre-dough, add the flour, grains and salt and knead everything well. After the first 2 minutes of kneading, you will quickly notice whether a little more water or flour has to be added. The dough should be sticky and soft (the grains still swell up, so it`s better a little too soft, it will be better later), but not runny. If you have the right consistency, knead for another 5 minutes.
- Let the dough rise for about 1 hour at room temperature, rounding twice in between. Rounding means that the dough is pressed flat on the lightly floured work surface and folded several times from the outside to the inside, giving it a beautiful structure. After the second round, shape into the desired loaf shape and place on the baking sheet. Preheat the oven to 250 ° C top / bottom heat. When heating up, add a baking sheet with water to the oven. If the oven is hot, take the tray with water out of the oven, put in the tray with the bread and close the oven door quickly so that the moisture stays in the oven. Bake for 10 minutes, then reduce the temperature to 220 ° C and finish baking in about 35 minutes (depending on the oven). The bread is ready when it sounds hollow when you tap the underside.
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