Summary

Ingredients

For the dough: 1 (sourdough)

• 200 g spelled flour, 630
• 200 g water
• Anstellgut, (Dinkelsauer)

For the batter: 2 (broth)

• 125 g rye meal
• 250 g water, hot

For the dough: 3 (main dough)

• 300 g spelled flour, 630
• 160 g rye flour, 1150
• 3 g dry yeast
• 1 tablespoon, leveled salt
• 220 g water
• 2 tablespoon sesame seeds
• 2 tablespoon sunflower seeds
• 2 tablespoon flaxseed

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Instructions

1. The evening before, mix the flour, water and the topping for the sourdough and leave to mature in a warm place for approx. 16 hours. The next morning, in good time for the brew, scald the rye meal with the hot water and cover it for about 2 hours. Chop the three seeds together in the moulinette. Then put all the remaining ingredients for the main dough in a large bowl. Add the finished sourdough and all of the swollen broth. Don`t forget to take some ASG off again for the next bread baking! Knead everything well with a food processor or mixer. Cover and let the dough rest for half an hour. In the meantime, butter a large loaf pan a little and sprinkle with sesame seeds. Then knead the dough well again with the dough hook. It is very soft and therefore not suitable for kneading by hand! Then distribute the dough evenly in the loaf pan. Sprinkle sesame seeds on top. Wrap the whole thing in a plastic bag, close it and let it rise for about 2-3 hours. The dough should have visibly enlarged and reach the edge of the mold. Then shoot the mold in the preheated oven at 225 ° C and bake for 15 minutes at this heat. Meanwhile swath well a few times. Then reduce the temperature to 180 ° C, let the steam escape and finish baking in about 40-50 minutes. Take the bread out of the mold 5-10 minutes before the end of the baking time and finish baking without the mold. Knock! It tastes best warm, but if you can, you should wait a day before cutting it. Then it is easier to cut. And above all: it stays very fresh for a few days and does not get dry!