3-grain flake bread

Ingredients for 1 servings:

• Sourdough:
• 80 g rye flour, 1150
• 80 g water
• 8 g rye -ASG
• 50 g sesame seeds
• 50 g sunflower seeds
• 100 g flakes, 3-grain from oats, spelt and rye
• 200 g water, hot
• 15 g salt
• 120 g sourdough and the brew
• 250 g wheat flour, 550
• 100 g wheat flour (wholemeal)
• 150 g water
• 10 g yeast (if used in one step or as needed)
• 1 tsp baking malt, liquid, to taste
• Flakes (3-grain flakes) for rolling

Instructions

Working time approx. 30 minutes; Rest time approx. 17 hours; Cooking/baking time approx. 1 hour; Total time approx. 18 hours 30 minutes

currently my favorite bread, stays fresh for a long time

For the sourdough: Option 1: Mix the ingredients thoroughly and let stand, covered, for 16 hours at 26-28°C. Yeast must be added for this method. Option 2: If the sourdough starter has a strong fermentation yeast (ASG), no yeast needs to be added for this method (Detmold 3-stage process). If the fermentation yeast (ASG) is not yet strong enough, a little yeast, e.g., 3 or 5 g, can be added to the bread dough if needed. This process will intensify the flavor. The times are of course only examples: 1:00 p.m. (day before): Mix 8 g of sourdough starter with 18 g of flour and 18 g of water thoroughly and leave to stand, covered, for 6 hours at 25 – 26 °C 7:00 p.m. (day before): Add 25 g of flour and 15 g of water, mix thoroughly and leave to stand, covered, for 17 hours at 22 – 27 °C (you have a leeway of around 15 – 25 hours here) 12:00 p.m. (baking day): Add 38 g of flour and 38 g of water, mix thoroughly and leave to stand for 3 hours at 28 – 32 °C 3:00 p.m. (baking day): Start making the bread dough Both methods produce approx. 170 g of sourdough. However, only 120 g are needed. The remaining 50 g can be used as new sourdough starter. For the sourdough starter, roast the sesame and sunflower seeds in a pan until lightly browned. Then mix them with the flakes and salt in a bowl, pour over hot water, stir well, and cover. Let stand at room temperature for 16 hours (in the 3-step example, that’s around 11 p.m.). Dust a proving basket well with wholemeal wheat flour. For the main dough, mix all ingredients, including 120 g of sourdough starter and the sourdough starter, and knead in a dough mixer for about 8 minutes, then let it rest for 30 minutes. Knead the dough once more by hand, shaping it into a round shape. Place it with the end facing down, brush with cold water, and roll it in the 3-seed flakes. Then place it with the end facing up in the proving basket. Let it rise at 32-34°C for about one hour. Do the finger test! During this hour, heat the oven with a baking stone (on the second level from the bottom) first to full heat and then decreasing to 240°C. Turn the risen dough out onto the baking stone, cut once, and place it in the oven. Immediately steam briskly. After 15 minutes, briefly open the oven door to release the steam. Allow the temperature to drop to 180°C and finish baking in 45 minutes. Either do the tap test (the bread should sound nice and hollow) or take a temperature check. The internal temperature should be around 93°C. Leave the bread upside down on a rack and cover with a tea towel to cool.