Autumn bread

Ingredients for 1 servings:

• 300 g flour (whole grain rye) for the sourdough
• 300 ml water
• 50 g dough (starter) for the sourdough
• 175 g grain, grits (six-grain) for the soaking piece
• 325 ml water
• 150 g flour (wholemeal rye) for the soaking piece
• 150 g flour (whole wheat)
• 1 large potato(s), cooked, mashed
• 1 apple, peeled, diced
• 1 handful of sunflower seeds
• ¼ tsp nutmeg
• 20 g salt
• n. B. water
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 16 hours; Total time approx. 16 hours 45 minutes

Sourdough bread

The night before, make the sourdough starter from 50 g of starter, 300 g of wholemeal rye flour, and 300 ml of water. Also, make the bran and wholemeal rye flour separately as soaking pieces. To do this, mix 150 g of wholemeal rye flour, 175 g of bran, and 325 ml of water and let it stand overnight. Soak the sunflower seeds in water. I ground all the spices along with the wheat flour. The next day, mix all the ingredients together (don’t forget to discard the new starter for the next loaf!). Gradually add the wholemeal wheat flour. If the dough becomes too stiff, add more water. The consistency of the dough should be like a heavy sponge cake, not too runny. However, it will definitely stick. Add more flour if necessary. Pour the dough into a greased loaf pan and let it rise – either on the radiator or in the oven at 50°C. It’s best to keep the surface of the dough moist during the rising process using a water syringe. For a humid environment, you can also place a plastic bag over the pan. Depending on the sourdough, the rising process can take between 1.5 and up to 4 hours. When the dough has increased in volume (approximately doubled), remove it from the oven and preheat it to 250°C. During this time, simply cover the bread with a cloth (or the plastic bag) and let it stand at room temperature. Before baking, thoroughly moisten the surface again with the water syringe. Initially, bake at 250°C for about 15 minutes, then spray again with the water syringe, and then finish baking for another 50 minutes at 190°C. Tip 1: You can also use the soaking water from the sunflower seeds, but you may need a bit more flour (and salt: you usually use about 2% salt based on the amount of flour). The type of flour doesn’t matter; you can also use any type of flour. Tip 2: You can also replace the sunflower seeds with nuts. These should also be soaked, as this makes them very crunchy.