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
Whole Grain Bread with Rye, Wheat and Sourdough
Whole Grain Bread with Rye, Wheat and Sourdough

Instructions

  1. Soak 150 g whole wheat grains in water overnight for at least 12 hours.
  2. Pre-dough:
  3. Mix all ingredients for the pre-dough together and cover and let rise for at least 12 hours overnight.
  4. 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.
  5. 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.
  6. 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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