Whole Grain Bread with Rye, Wheat and Sourdough
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 13 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (pre-dough)
- 250 g wheat, coarsely round
- 250 g rye, coarsely round
- 250 g wheat, finely round
- 250 g rye, finely round
- 1 liter water
- 6 tablespoon batter (sourdough)
For the dough: (main dough)
- 250 g wheat, coarsely round
- 250 g rye, coarsely round
- 250 g wheat, finely round
- 250 g rye, finely round
- 2 tablespoon salt
- 3 tablespoon syrup
- 1 liter water
- 1 cup sesame seeds
- 1 cup flaxseed
- 1 cup sunflower seeds
- Spice mix (bread spice)
- 150 g wheat, whole rains
- Butter and oatmeal for the pan
Print Recipe
Pin Recipe Instructions
- Soak 150 g whole wheat grains in water overnight for at least 12 hours.
- Pre-dough:
- Mix all ingredients for the pre-dough together and cover and let rise for at least 12 hours overnight.
- On the next day, drain the soaked wheat grains and add to the pre-dough. All the grain and water are also added. Remove 6 tablespoons of dough and use for the next bread (sourdough). Store in the refrigerator.
- Then add all the other ingredients and mix very well. Place in two buttered baking tins (30 x 11 cm) sprinkled with oat flakes and cover again for at least 3 hours.
- Before putting it in the oven, score the bread lengthways with a sharp measurement. Bake on the lowest rack in a non-preheated oven at 220 ° C for 1.5 hours. Possibly Cover with parchment paper or aluminum foil after 1 hour.
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