Chrissi's seed bread

Ingredients for 1 servings:

• 400 g sourdough, 100 g baking seeds
• 100 g water, warm, for soaking the seeds
• 250 g flour (spelled flour 1050)
• 150 g flour (whole wheat flour)
• 1 tbsp Flour (malted barley flour)
• 175 g water, lukewarm
• 1 tbsp salt
• some butter and baking seeds (approx. 50g) for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

with sourdough – For 1 loaf pan 30cm

Make the sourdough the day before using 50g of starter, 200g of whole wheat flour, and 250g of lukewarm water. Soak the seeds in warm water and let stand for about 20 minutes. Then, in a large bowl, combine the flours, salt, and barley malt flour. Mix with water and the soaked seeds (including the soaking water!) to form a relatively soft dough. Be sure to add the specified amount of water gradually. You may need more or less water. It all depends on the flour used! Knead the dough thoroughly for at least 10 minutes and finally form it into a ball. Then place the dough in a bowl lightly greased with oil and turn it over so that the entire surface is coated with oil. Cover the bowl with a clean cloth and let it rest in a warm place for 30 minutes. After rising, knead the dough thoroughly again, shape it into an oblong loaf, and place it in a loaf pan sprinkled with baking seeds. Sprinkle with baking seeds, if desired, and cover and let rise in a warm place for 2 hours. In the meantime, preheat the oven to 175°C (top and bottom heat). Place an ovenproof dish filled with water on the oven floor. Finally, brush the surface of the bread with a little water and sprinkle with baking seeds. Bake on the middle rack for about 80-90 minutes. Then turn out onto a wire rack and tap it! If the bread sounds hollow when tapped on the bottom, it is baked through. Cool and let rest for at least 4-6 hours before slicing.