Westruper Heidebrot

Ingredients for 1 servings:

• 250 g rye flour (type 1150)
• 175 g sourdough (wheat sourdough)
• 300 ml water, cold
• 175 g whole wheat flour
• 50 g sunflower seeds
• 25 g flaxseed
• 25 g buckwheat
• 50 g walnuts, roughly chopped
• 10 g salt
• 100 g water, hot
• e.g. water, boiling
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 16 hours; Cooking/baking time approx. 50 minutes; Total time approx. 17 hours 5 minutes

Sourdough bread with lots of seeds

Pour 100g of hot water over the sunflower seeds, flaxseed, and buckwheat, cover, and let swell. Cover the walnuts with boiling water, let stand briefly, then drain the water. Add the nuts to the seeds. Mix the sourdough, rye flour, and water thoroughly, cover, and let rise at room temperature for 13 hours. Knead the seeds, sourdough, wholemeal flour, and salt for eight minutes. Pour into a greased and floured loaf pan, cover, and let rise at room temperature for 3 hours. Preheat the oven to 220°C and bake the bread for 50 minutes. Remove from the pan and let cool. You can, of course, use other nuts or seeds.