5-grain wholemeal bread according to Eggther

Ingredients for 1 servings:

• 200 g sourdough (rye sourdough)
• 150 g rye flour, type 1050
• 175 g wheat flour, type 812
• 250 g grit (5-grain grit)
• 250 g sunflower seeds
• 400 g water, warm (approx. 30°C)
• 22 g baking malt
• 7 g gluten (wheat gluten)
• 1 tbsp fennel, freshly ground
• 1 tbsp anise, freshly ground
• 1 tbsp coriander, freshly ground
• 7 g yeast, fresh
• 10 g sea salt, uniodized
• 1 handful of oat flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 hours

Rye sourdough bread with 5-grain bran and sunflower seeds

Cover and soak the bran and sunflower seeds the day before. Use some of the water for this. Mix the flours, malt, gluten, salt, and spices. Dissolve the yeast in the sourdough and add it to the flour mixture. Add the bran and sunflower seeds, along with the remaining water, and knead into a dough. The water quantity is approximate. Depending on the flour used and how runny the sourdough is, more or less may be needed. So add less at first and add more later if necessary. The dough should not be too firm and can still be slightly (!) sticky. After kneading, let it rest for about 30 minutes. After the rest, knead again with a little rye flour and shape it lengthwise. Spray or rub the dough with water and roll it in the oats. Place it in a greased, or better yet, lined, stainless steel loaf pan. Cover and let it rise in a warm place. The dough will increase in volume by about 1/2 to 2/3 (depending on how soft the dough was). Spray the top of the bread well with water and place it in an oven preheated to 220°C using conventional heat. Create steam if possible and bake for about 30 minutes. Then remove the bread from the tin and bake the other three sides facing up for about 10-15 minutes each. Total baking time: about 70 minutes. If the bread is getting too dark, reduce the heat slightly. The bread is ready when it sounds hollow when tapped. After baking, let it cool on a rack. Notes: Gluten is not essential. I find the crumb turns out better this way and I don’t have to knead as much. You can add less or more spices to suit your taste.