John Myers
Ingredients for 1 servings:
- 250 g rye sourdough
- 300 g wholemeal rye flour
- 200 g wholemeal spelt flour
- 450 ml water, lukewarm
- 3 tsp, leveled salt
- 3 tbsp olive oil
- 100 g sunflower seeds
- 75 g flaxseed
- 75 g cashew nuts (broken)
- 30 g pumpkin seeds
- 10 g sesame or poppy seeds
Instructions
Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 8 hours 55 minutes
without yeast, a loaf of bread with nuts and seeds
Mix the sourdough and lukewarm water in a large bowl with a dough hook. Stir in all the remaining ingredients, except the pumpkin seeds and sesame seeds, and knead well again. Cover the dough with a cloth and let it rise for 30 minutes at 20-40°C. Then knead the dough again. Lightly dust a bread tin with flour and spread the pumpkin seeds evenly over the bottom. Carefully pour the dough into the baking tin, ensuring the seeds stay in place. Press the dough in slightly with a spoon to avoid any air pockets. Spread the sesame or poppy seeds evenly over the dough and lightly sprinkle with flour to prevent the crust from burning during baking. Cover the tin with a cloth and let the dough rise for about one night (8 hours) at 20-40°C. The dough should now have risen by almost half. Preheat the oven to 250°C (top/bottom heat) and bake the bread for about 30 minutes. The crust should be well browned. Bake for another 10 minutes at 200°C. Remove the bread from the oven and let it sweat for about 10 minutes. Be sure to remove the bread from the pan to do this. Bon appétit!
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