Wheat-rye bread with sourdough

Ingredients for 1 servings:

• 75 g rye starter
• 335 g water, lukewarm
• 500 g wheat flour type 1050
• 18 g salt
• 18 g yeast, fresh
• 30 g safflower oil
• 60 g pumpkin seeds or sunflower seeds
• 20 g chia seeds
• 15 g flaxseed
• 25 g mixed grains (Omega 3 mix)
• 2 tsp, heaped bread spice mix

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 12 hours 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 14 hours 35 minutes

Add 235g of warm water to the mixing bowl. Add the wheat flour while stirring constantly (speed 1). Pour 20g of safflower oil around the edge of the bowl. Let the dough rest in the mixing bowl for about 30 minutes. Dissolve the starter with 100g of warm water in a separate bowl. First crumble the yeast into the liquid sourdough, then mix in all the spices and salt and mix everything well. Only then add the liquid sourdough to the mixing bowl and add the seeds. Knead everything on speed 1 for about 15 minutes, until the dough pulls away from the sides of the bowl. Cover the dough with a damp tea towel and let it rest in the oven at 30°C for 1-2 hours. Remove the dough from the bowl and stretch and fold it 3-4 times. Cover again with a damp towel and place in the oven at 30°C for 3-4 hours. Dust a proving basket with flour. Once the dough has doubled in size, place it in the proving basket for another 5-6 hours and cover with a tea towel. Preheat the oven to approximately 220°C (top/bottom heat) with a casserole dish. Remove the dough from the proving basket and place it on a baking sheet. Trim the sheet to size, place it in the preheated oven, and cover with the lid. Bake with the lid closed for 25-30 minutes, then bake uncovered for 15-20 minutes. Let the finished bread cool for at least 2 hours.