Summary

Ingredients

• 100 g rye flour (whole wheat flour)
• 100 ml water
• 50 g items to be set
• 350 g wheat flour or spelled (wholemeal flour), or mixed
• 210 ml water, lukewarm
• 1 tablespoon, leveled herbal salt, fine
• 1 teaspoon, heaped coriander or bread spice, ground
• 1 sachet dry yeast

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Instructions

1. Prepare the sourdough and leave in a warm place for 24 hours. Remove 50 g of it and keep it again as an ASG.
2. Sourdough, wheat o./u. Add spelled flour (if necessary dry yeast) and spices. Gradually pour in the water. Knead the dough well and leave it covered in a floured proofing basket until the dough has enlarged significantly (about 1.5 - 2 hours). Turn the bread out onto a baking sheet lined with baking paper, cut into it and sprinkle with sunflower or pumpkin seeds as desired.
3. Preheat the oven to 250 ° C (convection), then switch to top / bottom heat.
4. Shoot the bread. Swath vigorously. Pre-bake for 10 minutes, then reduce the temperature to 200 ° C and bake for another 45 - 50 minutes. Do a knock test.
5. Let the bread cool well on a wire rack.
6. (If you want the bread a little looser, you might want to add a bag of dry yeast to the dough.
7. Sunflower or pumpkin seeds can also be mixed in with the wheat / spelled flour).