Summary

Ingredients

• 333 g rye sourdouh, made from wholemeal rye flour
• 380 g wheat flour type 550
• 12 g salt
• 12 g suar, brown
• 5 g olive oil
• 110 g water
• 28 g rye meal, medium fine
• 28 g boilin water
• 2 tablespoon sesame seeds
• 2 tablespoon flaxseed
• 2 tablespoon poppy seeds
• 5 tablespoon sunflower seeds

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Instructions

1. Either mix the whole rye meal with 28 g water on the evening before the baking day and allow to swell. Add a few crumbs of salt so that no germs / bacteria can form. Or make a mini breakfast if you want it to go quickly (let it soak for 2 hours).
2. Mix the finished sourdough with the sugar and let rest for approx. 20 minutes.
3. Then add wheat flour, salt, olive oil, spring / broth and water and knead for a good 5, max. 10 minutes. Then rest the dough for approx. 20 minutes.
4. Then work through again briefly by hand. Please only put a little flour on the work surface, approx. 1-2 tablespoons maximum, as the seeds should still stick to the dough.
5. Spread the sunflower seeds on the work surface and pour the dough on top. Flatten the dough a little and sprinkle with the other seeds on top and roll out about 1.5 - 2 cm thick with a rolling pin.
6. At the places where the dough shimmers through, sprinkle some of the seeds over and over again until the dough is rolled out to size. For me it is about 25 cm in diameter.
7. Then divide into 8 pieces of cake and place one at a time on a baking sheet lined with baking paper.
8. Wrap the tray in a large plastic bag (garbage bag) and let it cook for 2 hours.
9. In my kitchen it is quite warm from the dryer and dishwasher. If it is quite cool in your home, it may take longer to cook.
10. When the height has doubled, bake in the preheated oven at 250 ° C with steam and finish baking at around 200 ° C. For me it is about 20-25 minutes baking time.