John Myers
Ingredients for 1 servings:
- 320 g sourdough, rye sourdough flour type 1150
- 165 g rye flour, 1150
- 325 g wheat flour, 1050
- 360 g water
- 16 g salt
- 50 g flaxseed
- 50 g sesame seeds (toasted in a pan)
- 50 g sunflower seeds (roasted in a pan)
- 10 g yeast (if you like)
Instructions
Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes
very aromatic due to roasted sesame and sunflower seeds
Making the suds: Pour 150g of boiling water over the whole grains and let them swell for at least 2 hours. Dough preparation: Knead all ingredients for 5 minutes. Let the dough rest for 30 minutes. Then shape the dough into a round and place it in a fermenting basket with the seam facing up. Proof without yeast for approximately 90-120 minutes. Proof with yeast for approximately 45-60 minutes. Brush with a baker’s brush (cold water) before baking. Bake at 250°C for 15 minutes, then bake for 40 minutes, reducing the temperature to 180°C.
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