Summary

Ingredients

• 100 g sunflower seeds
• 50 g flaxseed
• 50 g oats (naked or peeled oats)
• 50 g millet
• 50 g buckwheat
• 500 ml boiling water
• 250 g flour (wheat flour type 405)
• 250 g flour (whole wheat flour)
• 1 cube yeast
• 2 teaspoons honey, liquid
• 2 teaspoons sea salt

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Instructions

1. Roast the sunflower seeds in a dry, heavy pan, turning them several times, until they smell pleasant.
2. Pour the boiling water over the linseed, oats, millet and buckwheat, stir and leave to soak for about 1 hour, covered.
3. Mix the flours in a large mixing bowl, crumble the yeast on one side on the edge of the bowl, distribute the honey over the yeast. Pour the swollen, lukewarm flaxseed over the top with the liquid and mix with the yeast, honey and some of the flour.
4. Cover the bowl with a cloth and place in a warm place for about 15 minutes. Then knead the remaining flour and salt and the roasted sunflower seeds into the pre-dough using the dough hook of a hand mixer or a food processor. Cover and let the dough rest for about 15 minutes. Grease the shape.
5. Knead the dough again thoroughly until it is supple and separates from the edge of the bowl. Pour the dough into the mold with a spatula and smooth it out. Cover with a cloth and let rise in a warm place for another 15 minutes until the dough has increased in volume by about a third.
6. Then possibly notch the surface at an angle with a knife. Spray the bottom and side walls of the cold oven with water or wipe briefly with a damp cloth. Bake the bread in the oven (below) at 200 ° C for about 1 hour until golden brown. Then let stand in the switched off oven for about 10 minutes.
7. Take the bread out of the oven and carefully out of the mold, spray or brush with cold water on all sides. Bake again in the oven (below) on the grid without the pan for 10-15 minutes at 200 ° C.
8. Then spray or brush with water.