Summary

Ingredients

• 320 g sourdouh, (rye sourdouh)
• 325 g rye flour, type 1150
• 165 g wheat flour, 1050
• 300 ml water
• 2 teaspoons salt
• 200 g sunflower seeds
• 200 g rains, mixed five rain mixture)

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Instructions

1. The day before, roast the sunflower seeds in a pan lightly brown. Put together with the five-grain mixture in a bowl and pour enough boiling water over them to cover the grains. Let stand overnight.
2. The next day, sieve the two types of flour into a bowl, add salt and mix. Add the sourdough, the soaked grains and water. Mix everything well. Let stand in a covered bowl for 30 minutes.
3. Then the dough is poured into a buttered baking pan (30cm loaf pan) sprinkled with sesame seeds with a spoon. Smooth out with a wet spoon. Cover the pan and keep it warm for 2.5 hours until the amount of dough has doubled.
4. It is baked in an oven preheated to 250 °. After 10 minutes of baking time, the temperature is reduced to 200 ° and the bread is baked for another 45 minutes.
5. Place on a wire shelf to cool down. Important - place a fireproof glass bowl with water on the bottom of the oven.