Delfina's coarsely ground bread

Ingredients for 1 servings:

• 140 g wheat flour, type 1050
• 140 g water
• 1 g yeast, fresh
• 50 g sunflower seeds
• 50 g rye meal, medium
• 50 g flakes (5 grains)
• 150 g water, boiling
• 270 g rye flour, type 1150
• 70 g water
• 16 g salt
• 10 g yeast, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 17 hours 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 18 hours 40 minutes

Mix the ingredients listed for the starter dough. Cover and let it rise for 2 hours at room temperature and then refrigerate for 16 hours. Mix the ingredients listed for the soaked dough and let it rise, covered, for 3 hours. For the dough, mix the starter dough, soaked dough and remaining ingredients in a food processor with a spiral mixer for 7 minutes on speed 2 until you have a smooth dough. Let stand, covered, for 10 minutes. Line a loaf pan with baking paper and grease the sides. Pour the dough into the loaf pan, smooth it out with wet hands and leave to rise, covered, for about 1 hour (or a little longer depending on the room temperature). Preheat oven to 250°C (top/bottom). Dust the dough with flour and score the surface into diamond shapes. Place in the oven with plenty of steam and bake for 10 minutes. Then reduce the temperature to 200°C (400°F) and bake for a further 50 minutes.