Ticks Vital Kernel Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 19 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 240 g rye flour, type 1150
- 240 ml water, room temperature
- 24 g pieces rye, (rye pieces)
- 100 g seeds, mixed (sunflower seeds, pumpkin seeds, roasted soy seeds, pine nuts)
- 100 ml boiling water
- 8 g sea salt
- 465 g wheat flour, type 1050
- 180 ml water, room temperature
- 6 grams salt
- 5 g yeast
- 4 g malt, (rye malt, colorin malt)
- 1 teaspoon honey
Print Recipe
Pin Recipe Instructions
- For the sourdough, mix rye flour, 240 ml of water and the ingredients together without lumps and leave covered at 24 - 28 degrees for 16 hours.
- For the broth, mix the kernel mixture with the boiling water and the sea salt and leave covered for 16 hours at room temperature.
- For the main dough, knead the sourdough, the broth and all other ingredients in the food processor for at least 8 minutes. You can dissolve the yeast in the water beforehand (but it doesn`t have to be). Cover the dough and let it stand for 30 minutes at room temperature.
- Grease a loaf pan well with butter. Knead the dough in the food processor for another 5 minutes and then pour it into the mold. Let the dough stand at 32 - 34 degrees until it has reached the edge of the pan. With my sourdough and 5 g of yeast, that takes almost exactly 50 minutes.
- Preheat the oven to 250 degrees top / bottom heat in good time.
- When the dough has reached the edge of the pan, place the pan with the bread dough on a grid on the 2nd rail from the bottom, steam vigorously and bake for 15 minutes. Then open the oven door to let off the steam, reduce the temperature to 180 degrees and bake the bread for another 45 minutes.
- Then take the bread out of the mold and let it cool down a little (approx. 5 minutes) Then bake it for another 20 minutes at 180 degrees with convection. This gives it a particularly beautiful and very crisp crust.
- Let the finished bread cool down on the oven shelf.
- The bread is especially beautiful if you give it a glossy line. To do this, simply boil 2.5 g potato starch with 125 ml water and brush the bread with it.
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