My Rye Sourdough Bread with Sesame Crust
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 13 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g flour (rye flour, whole rain, preferably freshly round)
- 500 ml water, (40 ° C warm)
- 3 teaspoons dough, sourdough
- 50 g flaxseed
- 70 g sunflower seeds
- 50 g oat flakes, (or multirain flakes from Kölln)
- 130 g spelled, round, (whole rain)
- 15 g salt
- 1 teaspoon spice mix for bread
- butter
- sesame
- Sunflower seeds, for sprinkling
Print Recipe
Pin Recipe Instructions
- Put the rye in a bowl. Dissolve the sourdough in warm water and mix with the rye to form a dough. Put the dough in a warm place for 10-12 hours.
- Remove one portion (3 teaspoons) of sourdough and place in a glass in the refrigerator. Add the remaining bread ingredients to the pre-dough, knead everything for about 10-15 minutes and let rise again.
- After 1 hour, brush the bread pan with butter and toss out the sesame seeds so that the entire pan is covered on the inside. Pour in the dough, smooth it out with water, score in the middle and sprinkle with sunflower seeds.
- After half an hour, put the pan in the cold oven (middle rack), put a cup of hot water on an additional baking sheet (lower rack) and bake the bread at 160 ° for 75-80 minutes. Then take the bread out of the mold and bake for about 20 minutes so that it is crispy all around. The bread is ready when it sounds hollow when you knock it and the crust is so crispy that it can no longer be easily pressed in.
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