Rye and Sourdough Mixed Bread, Baked in Bread Maker

Summary

Ingredients

• 40 g items to be set
• 200 g rye flour, whole rain
• 200 ml water

For the dough:

• 200 g rye flour (type 1150)
• 200 g wheat flour (type 550)
• 400 g sourdouh
• 13 g salt
• 1 teaspoon baking malt, liquid, can be omitted
• 225 ml water
• 1 pack dry yeast
• 100 g seeds, mixed (sunflower seeds, flax seeds, sesame seeds, pumpkin seeds)

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Instructions

1. One day before baking, stir the sourdough in a large bowl with 40 g of topping, 200 g of wholemeal rye flour and 200 ml of water. Cover and keep warm for approx. 14-16 hours. If you don`t have a suitable place, you can put it in the oven and just turn on the oven light. The temperature should not exceed 40 ° C.
2. In my bread maker, the dry ingredients have to be poured in first, then the sourdough (be careful, take off 40 g of items beforehand and store them for the next time!), The baking malt and the water.
3. The dry yeast and the seeds are placed in the appropriate devices for automatic addition. I take about 40 g of sunflower seeds and 20 g of each of the other varieties. But you can handle that individually.
4. For your devices, please note the manufacturer`s instructions regarding the order in which the ingredients must be poured in, select the program for wholemeal bread and set the bread size for a bread of around 1100 g, you then have to try out how it fits best or what the respective BBA offers.
5. Please also check whether the baking pan is suitable for sourdough, otherwise the coating could be damaged. The bread is absolutely delicious and juicy, has a fine crumb and stays fresh for a long time.