Summary

Ingredients

• 250 g spelled flour, 630
• 100 g spelled, round, alternatively rye or wheat meal
• 50 g flaxseed
• 50 g spelled flakes, alternatively whole rain oat flakes
• 50 g sunflower seeds
• 390 ml water, lukewarm
• 150 g sourdouh
• 14 g salt
• 1 tablespoon beet syrup, alternatively plum jam or honey

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Instructions

1. Put all ingredients in a bowl and stir or knead for a good 5 minutes using a mixer or a food processor (the dough will be relatively soft, but please do not add any more flour). Cover the bowl and let the dough rise (depending on the room temperature, this can take 2-6 hours, the leavening strength of the sourdough is also important. So always check. Once the dough has doubled in volume, it is ready for further processing).
2. If you like the taste of the bread more intensely, you can also let the dough rise overnight in the refrigerator, which I highly recommend.
3. The dough will then be a little firmer because the grains, flakes and grist also absorb liquid!
4. Now knead the dough briefly again or rather stir it and put it in a mold (for me the dough was too soft to be freely placed on a tray, but I generally prefer to use baking pans. For professionals it may be kneadable and free be pushed).
5. Now cover the pan and let the dough rise again for a good third.
6. The dough is ready to bake when you press lightly into the dough with your finger and it gives way and no longer rises.
7. Now preheat the oven to a good 250 ° C top / bottom heat!
8. Place a cup of hot water on the bottom of the oven and slide the mold into the middle rail.
9. After a good 5 minutes, turn the oven down to 200 ° C and bake the bread for a good 40 minutes.
10. I usually recommend doing a knock test here. If the bread sounds hollow, it`s done. But since the bread is baked in a mold here, you have to know your oven well and know how hot it is, since almost every oven heats differently. For me, 45 minutes was always enough and the bread was ready.
11. You can take the bread out of the mold after a good 35-40 minutes and then let it bake open again if it can be removed from the mold without accidents.
12. You also have to be careful that it doesn`t collapse!
13. If you have a strong leaven, you can do without the use of yeast completely. If the sourdough is still quite young, it is better to work with yeast because it is not yet strong enough.
14. 10g of yeast is sufficient here.
15. You can also replace the spelled flour with wholemeal spelled flour.
16. The spelled flakes can be replaced with oat flakes, the spelled meal with rye or wheat meal!
17. You can also add some bread spices to the dough, or replace the sunflower seeds with pumpkin seeds!
18. The bread stays fresh for a long time, for me it was still very tasty after 1 week. It has a strong taste!