5-grain bread with rye sourdough

Ingredients for 1 servings:

• 125 g rye flour type 1150
• 125 g water
• 20 g starter
• 45 g flaxseed
• 45 g coarse rye meal
• 40 g sunflower seeds
• 30 g oat flakes
• 14 g salt
• 210 g water, boiling
• 375 g wheat flour type 550
• 140 g water, warm
• 10 g fresh yeast
• 5 g flour (barley malt flour), enzyme-active
• 1 tbsp, strained oil, neutral

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 day 2 hours 10 minutes

The day before, make a sourdough starter from rye flour, water, and starter and let it mature in the oven for about 15 hours. Only turn on the light. Mix the four grains with the salt and pour boiling water over them. Stir well, cover with cling film, and let stand at room temperature overnight. The next day, mix the sourdough, the swollen grains, and the remaining ingredients in a food processor with the kneading arm on the lowest speed for 3 minutes. Add a little water if necessary. Knead for at least 8 minutes on speed 2. You should see some gluten development. Let the dough rest for 30 minutes. Shape the dough with plenty of flour for sprinkling, place in a loaf pan, and press down lightly. Cover and let rise for about 30-40 minutes. The dough should have increased in volume almost to the edge of the pan. Brush with water, cut a hole lengthwise, and lightly sprinkle with a grain mixture. Bake at 240°C with steam for 20 minutes. Release steam and continue baking at 200°C for 25 minutes. Remove the bread from the tin and bake for another 25 minutes at 180°C. For a dough weight of approximately 1,150 g, a 12 x 25 x 7.5 cm pan with a volume of approximately 2,250 cc is sufficient.