First put the sourdough mixture in a bowl and mix it with 1 liter of hot water. Now add the rye meal and mix everything together well. Close the bowl with a lid and leave in the kitchen overnight.
The next day, only fill 150 g of mixture for the next time and put into a screw-top jar. Then dissolve the 6 teaspoons of salt in 1 liter of hot water and pour into the bowl, mix everything well. Now add the crushed wheat and mix well with the dough hook, adding the hazelnuts. At the end I knead everything with my hands, it is a very moist, sticky dough. Then pour into greased loaf forms (one 35 mm and two 28 mm loaf forms) sprinkled with sesame seeds and cover with a cloth and leave to stand in the kitchen for 5 hours.
Then preheat the oven to 250 degrees top / bottom heat and put a bowl of water in the oven. Place the bread on the lowest rack and bake at this temperature for 20 minutes, then reduce to 190 degrees and bake the bread for 1 hour. Leave them in the oven on display for another 10 minutes before throwing them onto a cooling rack.
I always bake a large loaf of bread (35 cm loaf pan) and 2 small loaves of bread (28 cm). I always get there for 2 weeks and that is how long the sourdough mixture stays in the refrigerator. The breads all have the same baking time, even though they are in different shapes. I`ve been baking them like this for 25 years.
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