East Frisian black bread

Ingredients for 1 servings:

• 300 g rye meal
• 300 g wheat bran
• 300 g wheat flour
• 150 g syrup
• 20 g salt, approx. 1 tbsp
• 650 ml water, lukewarm
• 200 g sunflower seeds
• 50 g sesame seeds
• 1 package of sourdough

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 1 day 2 hours 50 minutes

in the Thermomix, for a loaf pan

Grind the rye and wheat bran very coarsely in the Thermomix on level 10 for about 3 seconds. Add the remaining ingredients except for 20 g of sunflower seeds. Mix everything on level 2 to 6, modulating in the reverse direction; this takes about 15 seconds. Then knead the dough in the Thermomix for 10 minutes. Line a large loaf pan with baking paper and scatter the remaining sunflower seeds on the bottom. Pour the dough into the loaf pan and let it rise for 12 hours, ideally in the oven. Bake in a preheated oven at 150 degrees top/bottom heat for 2.5 hours. Check after about 1.5 to 2 hours and, depending on the desired degree of browning, cover the loaf pan and continue baking. Remove the baked bread from the oven and let it cool in the pan, then cover it with a cloth and refrigerate it for another 8 hours.