Summary

Ingredients

For the pre-dough:

• 400 g rye sourdouh
• 500 g wholemeal rye flour, medium-fine round
• 500 g water, lukewarm

For the dough:

• 150 g wholemeal spelled flour, coarsely round
• 150 g wholemeal rye flour, coarsely round
• 150 g wholemeal spelled flour, finely round
• 100 g seeds your choice, e.., Sunflower, pumpkin, pine nuts, flax seeds
• 1 tablespoon sea salt
• 2 tablespoon olive oil
• 150 g water, lukewarm
• Fat for the shape

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Instructions

1. Mix the ingredients for the pre-dough properly in the food processor. Cover with cling film and let rise in a warm place for 12 hours.
2. After the 12 hours of rising time, mix the dry ingredients for the dough. Add to the pre-dough with the olive oil and lukewarm water and knead everything well in the food processor.
3. Put the dough in a greased bread pan. I take an extendable bread pan and set it to 34 cm. Smooth the surface with a damp hand.
4. Now cover again and let rise in a warm place for 12 hours. Set the oven to 170 ° C (top / bottom heat) and bake the bread for 2 hours. After baking, brush the crust with a little water.