dark multigrain bread

Ingredients for 1 servings:

• 500 g sourdough
• 100 g cereal flakes (multigrain flakes), coarse
• 100 ml water for soaking
• 250 g flour (rye flour)
• 100 g flour (wheat flour)
• 200 ml water, lukewarm (max. 40°)
• 50 g sunflower seeds
• 20 g salt
• 20 g malt (baking malt)
• 10 g spice mix (bread spice)
• 50 g sesame seeds for sprinkling
• 50 g poppy seeds for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

with sourdough and sunflower seeds

Soak the flakes in 100 ml of water for 10 minutes. Then knead all the ingredients into a relatively soft dough and let it rest for about 30 minutes. Knead the dough again thoroughly and place it in a bread pan or loaf pan lined with baking paper. Sprinkle with sesame and poppy seeds. Moisten the surface and let it rise for 1.5 to 2 hours (max. 40°C in the oven). Then remove the bread and preheat the oven to 250°C. Score the surface of the bread and moisten it again thoroughly, then place the bread on the second lowest rack in the oven. Reduce the temperature to 200°C and bake the bread for 50 minutes. Then remove the bread from the pan and bake for another 20 minutes.