Summary

Ingredients

• 50 g oat flakes, multirain or rye flakes
• 50 g sunflower seeds
• 50 g flaxseed
• 150 g water
• 400 g douh (rye sourdouh)
• 250 g flour (wheat flour type 1050)
• 100 g flour (rye flour)
• 20 g malt (bakin malt), possibly
• 2 teaspoons salt
• 150 g water, approx., Dependin on the type flour
• Sesame, to roll over

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Instructions

1. Mix rye, multigrain or oat flakes, sunflower seeds, linseed and 150 g water. Let soak in the refrigerator for 8-12 hours. Put the remaining ingredients with the swelling piece in a mixing bowl and knead slowly for 2 minutes, then knead quickly for 4 minutes. Let rest for 15 minutes. Now shape into a round or oblong shape, moisten and roll in sesame seeds. Let rise in the proofing basket for about 2 hours until the volume has doubled. For the sun just before baking, cut into the dough several times in a star shape with a knife. Bake at 240 ° C for 20 minutes, then bake for 30 minutes at 180-200 ° C. Moisten the dough well and spray water 2-3 times vigorously into the oven during baking. Do not bake too dark, the bread should have a golden yellow crust color.