Summary

Ingredients

• 50 g sesame seeds
• 50 g sunflower seeds
• 50 g pumpkin seeds
• 200 g wholemeal spelled flour
• 200 g spelled flour type 630
• 100 g spelled flour type 1050
• 1 sachet dry yeast
• 2 tablespoon dry sourdough
• 15 g salt
• 150 ml boiling water
• 300 ml water, lukewarm
• Flour for the work surface

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Instructions

1. First scald the sesame, pumpkin and sunflower seeds with 150 ml of boiling water and leave to soak for 1 hour.
2. Mix the flours well with the yeast, salt and sourdough. Add the swollen grain mixture to the flour, add the warm water and knead everything for at least 5 minutes with the food processor or hand mixer with dough hook.
3. Shape the dough into a ball, dust with flour, cover and let rise for a good 1 1/2 hours.
4. During this time, take the dough out of the bowl twice, stretch and fold it a few times and make it round again.
5. Preheat the oven to 230 ° C top and bottom heat while heating the drip pan on the bottom shelf.
6. Shape the dough into a loaf, dust with a little flour and place on a greased tray or lined with baking paper. Score lengthways with a knife and let rest for another 15 minutes.
7. Slide the tray into the second rail and immediately pour approx. 30 ml of cold water onto the drip pan. Immediately close the oven to prevent the steam from escaping.
8. After 15 minutes, reduce the temperature to 200 ° C and bake the bread for another 35 minutes.