John Myers
Ingredients for 1 servings:
- 150 g wheat flour type 1600
- 150 g flakes (wheat flakes)
- 120 g rye flakes
- 120 g coarse rye meal
- 60 g sunflower seeds
- 40 g flaxseed
- 30 g barley
- 3 tbsp dry sourdough (sourdough powder)
- 1 tsp, heaped salt, fine
- 2 packs of baking powder, 16 g each
- 1 pack of fresh yeast, 25 g
- 200 ml buttermilk, lukewarm
- 400 ml water, warm
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours
very juicy, long-lasting, crispy crust
Soak the rye flour, barley, and flaxseed in water for 4 hours, then sieve. Heat the buttermilk to 30–40°C and the water to around 45°C. I measure the temperatures with an infrared thermometer. This is quick and very accurate. Place the dissolved fresh yeast in a mixing bowl with all the ingredients and knead for 10 minutes using an electric mixer fitted with a dough hook. Line a 23 x 13 x 7 cm loaf pan with baking paper and pour the dough into it. Smooth the surface with a damp spoon, cover with a wet cloth, and keep warm for about 90 minutes. The volume will only increase slightly, as some of the dough components have a rough texture. After one hour, set the oven to 200°C, and after 15 minutes, place the baking pan on shelf position 2. If possible, select a medium steam setting or place a bowl filled with water inside. Bake for about 60 minutes. After 40 minutes, when the surface of the bread has sufficiently browned, cover it with aluminum foil. To ensure a crispy crust all around, I remove the bread from the bread pan 15 minutes before the end of the baking time and place it directly on the rack. Even if the finished bread is tempting to snack on, please let it cool for 1 hour first.
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