Dark mixed bread with sourdough and malt

Ingredients for 1 servings:

• 250 g mixed grains and seeds (sunflower seeds, flax seeds, oat flakes, rye and whole grain oats)
• 1 bottle of malt beer, 0.33 l
• 500 g rye sourdough
• 200 g rye flour type 1150
• 200 g spelt flour type 1050
• 22 g salt
• 1 tsp, sifted dry yeast
• ½ tsp, leveled bread seasoning mix
• 1 tsp, heaped baking malt (rye baking malt), dark
• 1 cup oatmeal, for the crust

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 50 minutes; Total time approx. 6 hours 20 minutes

My favorite sourdough bread

If you don’t have ready-made sourdough in the fridge, start with rye sourdough. A simple and excellent recipe can be found in the Chefkoch database. http://www.chefkoch.de/rezepte/916071197018348/Sauerteig.html Please note that it takes a few days to make. Empty the grain mixture into a bowl. Heat the malt beer in a saucepan, but do not boil it. Pour it over the grain mixture and stir. The malt beer should be piping hot, though. Let the mixture rest for about 2 hours, until the liquid has been almost completely absorbed by the grains. Now mix the grains with the remaining ingredients and knead with a food processor for about 10 minutes. The result should be a heavy, firm dough. It will be sticky in consistency, but still compact. Add water or flour if needed. Cover and let the dough rest for 30 minutes. I add the dried yeast because the dough is so heavy. As an extra help, so to speak. You can also omit it if you like. Adding dried yeast is definitely recommended for freshly made sourdough. Then, with wet hands, remove the dough from the bowl and divide it into two halves. Shape each into a ball and roll it all over in oat flakes. With the high rye content, the dough doesn’t need to be kneaded any further. Of course, you can also bake just one large loaf from the dough. Place the dough balls in two floured proving baskets, cover, and let rise in the oven for 2-3 hours with the oven light on. Once the dough has risen noticeably, remove the dough pieces from the oven. Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit). Carefully slide the loaves onto a baking sheet lined with parchment paper and bake for 10 minutes. Very quickly, pour 1 cup of water onto the bottom of the oven and close the oven door immediately. Be careful! Hot steam! Then reduce the oven temperature to 220 degrees Celsius (420 degrees Fahrenheit) and bake for another 15 minutes. Spray the oven with water occasionally using a spray gun. Now reduce the oven temperature to 190 degrees Celsius and bake the bread for about 20-30 minutes, until it’s nice and crispy. Let it cool on a wire rack.