Crunchy black bread

Ingredients for 1 servings:

• 240 g wheat flour type 1050
• 120 g rye flour type 1150 or wholemeal rye flour
• 80 g rye meal
• 1 tsp, heaped salt
• 50 g sunflower seeds
• 1 packet of dry yeast
• 75 g sourdough, ready-made, from Saitenbacher
• 375 ml water
• 150 ml beet syrup or apple syrup
• 50 g oat flakes

Instructions

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

Super moist wholemeal bread, extremely healthy and long-lasting, makes approx. 750 g of bread

Combine both flours, the wholemeal flour, salt, dried yeast, and sunflower seeds in a bowl. Pour in the water and mix everything well using the dough hook of a mixer. Knead the ready-made sourdough and beet syrup into the dough. Cover the bowl and let the dough rise in a warm place (not in the oven!) for 30-45 minutes. Then turn the dough out onto a floured work surface and knead thoroughly again with floured hands. Shape into a loaf or place in a greased and floured loaf pan and sprinkle with the oats. Recover the loaf or pan and let rise for another 30-60 minutes. Preheat the oven to its highest temperature (250-300°C), top and bottom heat, and place a heatproof container of water on the floor of the oven. Place the loaf on a baking sheet or place the pan on the oven rack and bake at full heat on the middle rack for about 15 minutes. Then reduce the temperature to 200°C and bake the bread for about 60 minutes. Let it cool completely. You can also use a bread maker. First, add the dry ingredients, except the oats, to the bowl, then the wet ingredients. Use the “Whole Wheat” program, “Dark Browning.” After the second rise, sprinkle the oats on top, removing the dough hooks if necessary. The beet syrup can be replaced with pear or agave syrup, and the sunflower seeds with pumpkin seeds—it’s a matter of taste. Purists, of course, don’t use ready-made sourdough, but rather homemade sourdough, or one from a trusted baker. The bread will keep for about 3 weeks if stored in a stoneware pot.