Multigrain bread with sourdough

Ingredients for 1 servings:

• 75 g sourdough, rye
• 100 ml water, lukewarm
• 100 g rye flour, type 1050
• ½ cube of yeast
• 400 ml water, maybe a little more
• 300 g wheat flour, type 1050
• 300 g rye flour, type 1050
• 150 g of grains, e.g. linseed, sunflower, oat flakes, etc.
• 2 tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 45 minutes; Total time approx. 16 hours 15 minutes

simple and delicious!

The day before, mix the first three ingredients for the pre-dough well together and let it rise in a cool place overnight or for 14 hours. On the day of baking, let the pre-dough come to room temperature for about 1 hour. Then mix the yeast with the lukewarm water and the pre-dough, add the flours, seeds, and salt, and knead everything well. After the first 2 minutes of kneading, you’ll quickly notice whether more water or flour needs to be added. The dough should be sticky and soft (the seeds will still swell, so it’s better to be a little too soft; it will improve later), but not runny. Once you have the right consistency, knead for another 5 minutes. Let the dough rise for about 1 hour at room temperature, rolling it twice in between. Rolling means flattening the dough on a lightly floured work surface and folding it in several times from the outside in to give it a nice texture. After rolling it twice, shape it into the desired loaf and place it on the baking sheet. Preheat the oven to 250°C (top/bottom heat). While the oven is heating, place a baking tray filled with water in the oven. Once the oven is hot, remove the tray filled with water, place the bread in the oven, and quickly close the oven door to retain moisture. Bake for 10 minutes, then reduce the temperature to 220°C (428°F) and finish baking in about 35 minutes (depending on the oven). The bread is done when it sounds hollow when tapped on the bottom.