Rye – oat – bread

Ingredients for 1 servings:

• 1 packet of dry yeast
• 150 g sourdough, from the bag
• 700 ml beer, room temperature, up to 1 liter, depending on flour
• 500 g wheat flour (wholemeal)
• 500 g rye flour (wholemeal)
• 2 tsp coriander, ground
• 1 tsp caraway powder
• ½ tsp nutmeg
• 1 pinch of anise
• 1 tbsp salt
• 2 tbsp oat flakes
• 50 g sunflower seeds
• 50 g sesame seeds

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

For 2 loaves

Combine sourdough, yeast, and 700–1000 ml of room-temperature beer. Mix the whole-wheat and rye flour with coriander, caraway, nutmeg, anise, and salt. Thoroughly knead the yeast mixture, flour mixture, sunflower seeds, and sesame seeds (you’ll know if 700 ml of beer is enough or if you need more). Cover and let rise in a warm place for 2 hours. Then form 2 loaves of bread, brush with water, and sprinkle with the oats. Cut a slit in the bread either crosswise or lengthwise. Preheat oven to 230°C (no fan, top and bottom heat is best), place the bread in the oven, and bake for 10 minutes, then reduce the temperature to 200°C and bake for 60–70 minutes. The bread is baked when it sounds hollow when tapped. Remove the bread and let it cool.