Rustic crusty bread

Ingredients for 1 servings:

• 600 g rye flour type 997
• 400 g wheat flour
• 120 g sourdough
• 1 cube of fresh yeast
• 40 g honey
• 25 g salt
• 600 g water, lukewarm
• 100 g mixed seeds, e.g. flax seeds, sesame seeds, pumpkin seeds, chia seeds, etc.
• Flour for the work surface

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 6 hours 35 minutes

for a loaf of bread

Place the rye flour and wheat flour in the bowl of a stand mixer. Add the sourdough, crumbled yeast, and honey. Mix with the dough hook, slowly adding the water. Add the mixed grains and knead the dough for about 12 minutes at medium speed. Then transfer it to an oiled bowl, cover with foil, and let it rise for 1 hour. Knead the dough slightly in the bowl and let it rise for another hour. Dust a proving basket with flour. After this hour, transfer the dough to a floured work surface and shape it into a round shape. Then place it in the floured proving basket with the smooth side facing up. Cover and let it rest for another hour. Preheat the oven to 250°C (top/bottom heat). If you have a pizza stone, you can bake the bread on it, but then heat the stone as well. This also works on a baking sheet. Pour some cold water into a small ovenproof dish. Tip the bread onto a board, brush with water, and dust with flour. Place it on the pizza stone or baking sheet. Place water on the bottom of the oven and close the door. Bake at 250°C for approximately 20 minutes on the middle rack, then reduce the temperature to 220°C and bake for another 45 minutes. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.