Beckedorf grain bread

Ingredients for 1 servings:

• 200 g water, approx. 40 degrees warm
• 100 g wheat flour type 1050
• 15 g sourdough extract
• 100 g seeds, mixed, to taste
• 175 g water, approx. 90 degrees hot
• 480 g wheat flour type 550
• 27 g butter
• 14 g salt
• 24 g fresh yeast
• 10 g sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 1 day 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 2 hours 5 minutes

Combine the first three ingredients – warm water, type 1050 wheat flour, and sourdough extract – and let it rise for 24 hours. About two hours before you begin preparing the dough, combine the seed mix with the hot water and cover to let it soak. To prepare the dough, place the type 550 flour, melted butter, salt, yeast, and sugar in a mixing bowl and add the sourdough mix and the soaked seed mix, including the remaining water. Initially, mix the dough slowly for about three minutes and then mix faster for about five minutes, ideally using a dough mixer and dough hook. Let the bread dough rise, covered, in a loaf pan for a good 45-60 minutes before placing it in the oven on the bottom rack at 230 degrees Celsius (top/bottom heat), for about 30-40 minutes, depending on your oven. To test whether the bread is done, remove it from the pan and tap the bottom. If it sounds hollow, the bread is done. Otherwise, return the bread to the preheated oven for another 5 minutes, flipped over and without the tin. Rebaking it later won’t work.