Multigrain Seed Bread

Summary

Ingredients

• 400 g sourdouh, whole rain rye
• 200 g spelled flour (whole rain)
• 90 g buckwheat flour (whole rain)
• 30 g millet, whole
• 30 g quinoa, whole
• 30 g flakes, (5-rain flakes)
• 30 g pumpkin seeds
• 30 g sunflower seeds
• 30 g flaxseed
• 30 g sesame seeds
• 12 g sea salt
• 10 g turnip tops
• 200 g water, warm (approx.)
• 10 g yeast, fresh, optional (*)
• 3 tablespoon seeds mix sesame, sunflower seeds, flax seeds, pumpkin seeds and 5-grain flakes)

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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).
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 on a wire rack and, if possible, let it rest for a day in the bread box before cutting.
8. The specified amounts are sufficient for a bread weighing around 1000g.
9. (*) Since I have a very strong leaven, I always bake the bread without additional yeast.