Summary

Ingredients

• 100 g items to be set
• 150 g rye flour, type 1
• 150 ml water, lukewarm
• 300 g rye flour, type 1150
• 100 g spelled flour, type 630
• 100 g spelled flour, type 1050
• 50 g spelled flour (whole rain)
• 300 ml water, lukewarm
• 20 g salt
• 3 tablespoon oil (pumpkin seed oil, walnut oil, hazelnut oil etc.)
• 150 g pumpkin seeds, flax seeds, hazelnuts
• 1 cup boiling water
• 3 tablespoon rye meal

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Instructions

1. Mix the AST with flour and water and let rise for 18 hours.
2. After the 18 hours, remove about 2 tablespoon and save for the next bread.
3. Mix the remaining sourdough with the 4 types of flour and water (depending on the leaven`s leavening power, you can also dissolve about 5g of yeast in the water). Knead into a smooth dough in the food processor, add the salt and the oil. If you use kernels, then scald them with the boiling water beforehand, drain and add to the dough. Knead everything well again.
4. Cover this dough with a damp kitchen towel and let rise for 1 hour.
5. Then place the dough on a floured work surface, knead well, shape and sand. Sprinkle a cloth napkin / kitchen towel with the rye meal, place in a bowl and put the dough in with the end up (if you have, you can of course use a proofing basket).
6. Cover with a damp cloth and let rise for another 45 minutes.
7. Heat the oven to 250 degrees, turn the bread out onto a baking sheet, cut twice, moisten well with water and bake for 10 minutes. Then reduce the temperature to 190 degrees and bake for another 45 minutes.
8. I bake the bread at least once a week. Sometimes with pumpkin seeds / flax seeds and pumpkin seed oil, but without any seeds, then I take an olive oil. Delicious but also with mixed nuts.