Summary

Ingredients

• 150 g rye flour (whole rain)
• 150 g whole wheat flour
• 300 g rain (6-rain mixture)
• 175 g sourdouh (rye)
• 500 ml water, lukewarm
• 100 g rye flour (whole rain)
• 100 g spelled flour (whole rain)
• 100 g rain (6-rain mixture)
• 50 g flaxseed, crushed
• 50 g sunflower seeds
• 15 g salt
• 5 g bread spice mixture, to taste, but not a must
• 200 ml water, lukewarm

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Instructions

1. The day before:
2. Mix 150 g of rye and whole wheat flour, 300 g of 6-grain mixture, sourdough, and 500 ml of water in a large bowl.
3. Cover the bowl and let it rest for 24 hours at room temperature.
4. The next day:
5. Add the remaining ingredients to the pre-dough and stir well for at least 10 minutes.
6. For the next bread, take away 175 g of dough and store in a glass with a screw cap in the refrigerator, tightly closed. Lasts about 2 months.
7. Place the remaining dough in a baking pan lined with baking paper or greased (I prefer 25 x 14.5 x 7 cm) and let rise until the dough has reached the edge of the baking pan. This can take anywhere from 1 to 1.5 hours.
8. During this time, preheat the oven to 200 ° C on top and bottom heat. 15 minutes before the bread is inserted, place a metal bowl with hot water in the drip pan to improve the baking climate for the sourdough. This also saves swathing.
9. Let off the steam after 10 minutes during the baking process. The baking time is between 80 and 90 minutes, depending on the oven. Let off steam again in between.
10. After baking, turn the bread out of the pan and test whether it is done by tapping it with your knuckles at the bottom of the bread. If it doesn't sound hollow, bake again for 10 minutes without a baking pan.