Summary

Ingredients

• 210 g flour, (wholemeal rye flour)
• 105 g flour, (whole wheat flour)
• 435 g sourdouh, wholerain rye sourdouh (3 levels based on Holzi`s calculator)
• 305 g water
• 50 g sunflower seeds
• 50 g rye flakes
• 50 g rye meal
• 15 g salt
• 10 g yeast, fresh
• 1 tablespoon sugar beet syrup
• Rye - flakes for rolling

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Instructions

1. Breakfast:
2. Scald sunflower seeds, rye flakes and rye meal with 150 g of boiling water and leave to soak for 4 hours.
3. Mix the rye and wheat flour with 155 g water and let it soak for 4 hours
4. Then mix all the ingredients well (knead for 5 minutes), add a little water if necessary.
5. 10 minutes dough rest, then work long and then round depending on the cooking basket. Roll in rye flakes and place in the rye basket.
6. Cook for 60 minutes at 35 °.
7. Baking temperature 15 min. 260 °, bake for another 40 min at 180 °.