Pot`s Breadcrumbs

Summary

Prep Time	45 mins
Total Time	14 hrs 45 mins
Course	Baking
Cuisine	European
Servings (Default: 2)

Ingredients

1 kg flour (wholemeal rye flour)
1 kg flour (rye flour 50), 500 g 6-grain meal
300 g sunflower seeds
200 g oatmeal
3 tablespoon sea salt
2 teaspoons, leveled spice mixture for bread
1 port. Naturally sour (crumbly sour)
Water, warm
liter ⅛ coffee, colder

Instructions

13:00 the day before: Mix the Krümelsauer with 100 g rye flour and warm water to a very soft flour-water mixture. Put on the radiator in the kitchen.
18:00 Previous day: (Bubbling if necessary, sour smell) Expand with 200 g of rye flour and water again to a very soft dough. Again on the radiator. To be on the safe side, put a plate under the bowl in case he gets cocky and insists on freedom.
22:00 the previous day: (has doubled and smells strongly sour) add 500 g of rye flour and mix accordingly water to a slightly firmer sourdough (consistency like firm batter). Leave covered on the kitchen counter. Scald 6-grain meal with boiling water (just covered). Also let it stand.
10:00 Baking day: (has increased significantly and smells sour) Remove 2 tablespoons from the finished sourdough (nicely from the middle and press into crumbs with approx. 50 g rye flour (makes some work) - as a starter for the next time.
In a large bowl, mix the sourdough and flour and sunflower seeds together. Add enough water that the kitchen mixer (hand mixer) can still do it well (!!), i.e. mix in a consistency like muesli or sponge cake (just not too much!).
Dissolve salt and bread spices in 1/4 l water, pour oat flakes over the soft dough and mix in with a hand mixer.
Grease sourdough-stable loaf tins (1 large, 2 smaller), use the kitchen scraper to fill the tins with a maximum of 1/2 full, smooth out, brush with the coffee. Let rest in the warmed oven (preheat to 50 ° C, oven off again, lamp on) until the dough has almost doubled. Brush with coffee again, dust with flour, then oven to 250 ° C and convection full bottle (or preheated accordingly) for 15 minutes. Another 30 minutes at 200 ° C without convection and 20-25 minutes (depending on the oven) at 180 ° C also without convection. Take the bread out of the mold (attention, bread is still elastic!) And test it (knock on the bottom - the stick test does not work with the juicy crumb), turn it over and let it cool.
Unfortunately, the bread has to mature for 1 day - even if you would like to eat it right away - it doesn`t really taste good. But then: because the bread is very juicy, it can easily stay in the stone pot for up to almost 3 weeks without becoming stale.

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