Bread: RYE GRAIN BREAD with Sesame Crust

Weigh out the grains and set aside. Weigh all types of flour and pour into a mixing bowl. Dried rye sourdough ** and add dry yeast. Mix in the salt. Heat water to 28 ° (thermometer)

Pour the water on the flour mixture and work in immediately. Once all the flour has been worked in, add the selection of grains and work in as well. Cover the bowl with a cloth and keep warm to rest. (about 45 min.) The warmth of the dough should be as constant as possible !!

After the resting time, the dough should have visibly increased in volume. Dust the work surface with a little wheat flour and let the dough slide on it. Now flour your hands and knead again vigorously. The dough should no longer stick.

Shape the dough into a strand (the size of the baking pan). Place the sesame seeds on the worktop and press the top of the dough into the seeds. Turn the dough over again and place the grain side up in the baking pan.

Cover the mold with a cloth and keep warm to rest. (Approx. 30-45 min.) Once the dough has risen visibly ... preheat the oven to 220 ° hot air / circulating air. Now place a small fireproof bowl with 150ml of water on the bottom of the oven.

Before putting the baking pan in the oven, spray the surface (using a spray bottle) with hot water. The bread gets such a nice crispy crust. Please do not use cold water, otherwise the surface will sag.

When the baking temperature is reached, put the baking pan on the 2nd level from the bottom of the oven and bake for 15 minutes. Then switch the temperature back to 200 ° and bake the bread in 40 minutes to the end.

Take the baking pan out of the oven ... remove the bread from the pan and let it cool down on a wire rack. Cut it when it has cooled down, otherwise it will be compressed.

* When using liquid sourdough, the addition increases to 75 grams, because it already contains the amount of water.

** The amount of water when adding liquid sourdough is reduced to 330ml.