Double-baked mixed rye bread

Ingredients for 1 servings:

• 260 g rye flour
• 200 g wheat flour (wholemeal)
• 20 g sourdough (dry sour rye)
• 15 g salt
• 15 g malt coffee, baking malt, honey or sugar
• 320 ml water
• 50 g sunflower seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 20 minutes

Bread dough is kneaded from all the ingredients, either by machine or with your bare hands. This dough is put into a bowl, covered, and then allowed to rest for 12 hours; longer is fine. One hour before the dough is to be baked, the dough is divided and the sunflower seeds are kneaded in. Roll the two pieces into balls and place them together so that they are lightly touching. Let it rise until the oven has reached 250°C. Baking times: 250°C 15 minutes steam 3 times, allow to steam off 200°C 30 minutes Remove the bread from the oven and allow to cool, turn the oven back to 250°C, spray or brush the bread with a water/starch/salt mixture (gives a particularly nice crust) 250°C 10 to 12 minutes in the oven until the bread has taken on the desired color. The bread will have a shiny and very crispy crust.