Wholemeal bread with rye, wheat and sourdough

Ingredients for 1 servings:

• 250 g wheat, coarsely ground
• 250 g rye, coarsely ground
• 250 g wheat, finely ground
• 250 g rye, finely ground
• 1 liter of water
• 6 tbsp dough (sourdough)
• 250 g wheat, coarsely ground
• 250 g rye, coarsely ground
• 250 g wheat, finely ground
• 250 g rye, finely ground
• 2 tbsp salt
• 3 tbsp syrup
• 1 liter of water
• 1 cup sesame seeds
• 1 cup flaxseed
• 1 cup sunflower seeds
• Spice mix (bread spice)
• 150 g wheat, whole grains
• Butter and oat flakes for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 13 hours; Total time approx. 13 hours 35 minutes

The bread is only stirred, not kneaded

Soak 150g of whole wheat grains in water overnight, or at least 12 hours. Pre-dough: Mix all of the ingredients for the pre-dough together, cover, and let rise overnight for at least 12 hours. The next day, drain the soaked wheat grains and add them to the pre-dough. Add all of the grains and water. Take 6 tablespoons of dough and use for the next loaf (sourdough). Store in the refrigerator. Then add all of the other ingredients and mix well. Place in two buttered, oat-dusted baking pans (30 x 11 cm), and let rise again, covered, for at least 3 hours. Score the bread lengthwise with a sharp knife before placing it in the oven. Bake on the lowest rack in an unheated oven at 220°C for 1.5 hours. Cover with parchment paper or aluminum foil after 1 hour if necessary.