Rye-wheat bread

Ingredients for 1 servings:

• 100 g sourdough (whole grain rye) ready made
• 175 g rye meal
• ½ tsp cumin or bread spice
• 75 g sunflower seeds or pumpkin seeds
• 250 ml water
• 200 g whole wheat flour
• 18 g salt
• 6 g yeast, fresh
• 80 ml water, if you like it juicier, you can increase it to 125 ml water
• 25 g oat flakes, wholegrain or 5-grain flakes
• some fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 50 minutes; Total time approx. 14 hours 10 minutes

Mix all the ingredients for the soaking dough the night before, cover, and let rest. On the day of baking, grease the loaf pan and sprinkle with the flakes. Knead the finished sourdough, the soaking dough, and the ingredients from the main dough. The dough is quite soft and shouldn’t be worked for too long. Immediately pour the dough into the loaf pan, then cover and let rise in a warm place for 1-2 hours until the dough has noticeably increased in size. Preheat the oven well in advance with water (oven floor, cup, or separate baking sheet) to 280 degrees Celsius (convection oven). Place the loaf pan in the oven and bake the bread for 10-12 minutes at full heat, then reduce the heat to 200 degrees Celsius (400 degrees Fahrenheit). After that, the bread needs another 30-40 minutes. Remove the bread from the loaf pan 15 minutes before the end of baking and continue baking on the rack if you want a crust.