Ammerland black bread

Ingredients for 1 servings:

• 1 ½ kg rye meal
• 500 g wheat bran
• 2 liters of water, warm
• 200 g sourdough
• 1 ½ g rye meal
• 500 g wheat bran
• ¾ liter of warm water
• 60 g salt
• 1 cup beet syrup
• 1 cup flaxseed
• 1 cup sunflower seeds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

In the evening, make a starter dough from 1.5 kg of rye flour, 500 g of wheat flour, warm water, and sourdough starter. Mix everything well and let stand overnight, covered with foil. The next morning, take 200 g of the starter dough and save it as sourdough for next time! Refrigerate it. Mix the remaining starter dough with 1.5 kg of rye flour, 500 g of wheat flour, water, salt, and sugar beet syrup, and knead for about 5 minutes. If you like, you can also add flaxseed and sunflower seeds. Divide the finished bread dough between two well-greased baking pans. Smooth with water and let rest for 2 hours. Cover with aluminum foil and bake for 90 minutes at 175°C (fan oven). Then remove the aluminum foil and bake the loaves for about 60 minutes more. Remove the bread from the tin and let it cool for 2 hours, then place each one in a foil bag and wait until the next morning to slice it!