Six-core Bread with Wheat Sourdough Robert
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g rye flour (whole rain)
- 400 g wheat flour (whole rain)
- 400 g spelled flour
- 500 g sourdouh (wheat sourdouh Robert)
- 0.5 ½ cube yeast
- 0.9 liters water
- 5 teaspoons salt
- 60 g sunflower seeds
- 60 g pumpkin seeds
Print Recipe
Pin Recipe Instructions
- Sourdough, flour, yeast, water, seeds go into the hollow, salt to the edge. Knead, let rise and then shape the dough into small loaves (500 g) and brush with water and sprinkle with sunflower seeds before baking.
- Preheat the oven to 250 ° C. Bake on the highest heat output for 20 minutes, then bake for another 10-15 minutes at normal temperature of 200 ° C.
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