John Myers
Ingredients for 1 servings:
- 40 g starter
- 200 g wholemeal rye flour
- 200 ml water
- 200 g rye flour (type 1150)
- 200 g wheat flour (type 550)
- 400 g sourdough
- 13 g salt
- 1 tsp baking malt, liquid, can be omitted
- 225 ml water
- 1 packet of dry yeast
- 100 g mixed seeds (sunflower seeds, linseed, sesame seeds, pumpkin seeds)
Instructions
Working time approx. 10 minutes; Rest period approx. 1 day; Total time approx. 1 day 10 minutes
with added seeds, a very tasty, hearty mixed rye bread – my absolute favorite bread!
One day before baking, mix the sourdough starter in a large bowl with 40g of starter, 200g of whole-grain rye flour, and 200ml of water. Cover and keep warm for about 14-16 hours. If you don’t have a suitable location, you can put it in the oven and just turn on the oven light. The temperature should not exceed 40°C. In my bread maker, the dry ingredients go first, then the sourdough (be careful, again, remove 40g of starter and save it for next time!), the malt, and the water. The dried yeast and seeds go into the appropriate automatic addition devices. I use about 40g of sunflower seeds and 20g each of the other varieties. However, you can adjust this to your liking. For your appliance, please follow the manufacturer’s instructions regarding the order in which the ingredients should be added. Select the program for wholemeal bread and set the bread size for a loaf of approximately 1100 g. You’ll have to experiment to find out what works best or what your local bakery offers. Also, please check whether the baking pan is suitable for sourdough, otherwise the coating could be damaged. The bread is absolutely delicious and moist, has a fine crumb, and stays fresh for a long time.
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