Summary

Ingredients

• 200 g rye meal, finely round
• 300 g flour (type 1050)
• 1 tablespoon malt
• 3 tablespoon wheat gluten or gluten powder
• 2 teaspoons salt
• 2 tablespoon vinegar (apple cider vinegar)
• 150 g sunflower seeds or other rains
• 1 cube yeast
• 450 ml water, lukewarm
• Fat for the shape

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Instructions

1. Put the rye meal, the wheat flour, the malt, the wheat gluten, the salt and the sunflower seeds in the mixing bowl of a food processor and mix briefly with the dough hook.
2. Dissolve the yeast in the lukewarm water and add to the flour mixture together with the vinegar. Knead everything together well immediately. This takes about 4 - 5 minutes.
3. Meanwhile, grease a bread pan. You can use a 30 cm loaf pan. The UltraPlus 3.0-liter saucepan is particularly suitable. Pour in the bread dough and immediately put it in the cold (!) Oven. Bake at 200 ° C for about 60 minutes.
4. Note: I order malt and wheat gluten from a mill on the Internet.