Favorite black bread

Ingredients for 1 servings:

• 150 g sourdough
• 250 g rye flour (wholemeal)
• 250 g wheat flour (wholemeal)
• 250 g rye meal
• 250 g wheat bran
• 75 g wheat
• 75 g rye
• 45 g sunflower seeds
• 45 g pumpkin seeds
• 45 g sesame seeds
• 45 g flaxseed
• 2 tbsp salt
• 2 tbsp beetroot
• 1 tsp bread spice mix, as desired
• 1 cube of yeast

Instructions

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

super juicy and wholesome

Day 1: Combine the sourdough with 125g each of wholemeal rye and wholemeal wheat flour, add 125g each of rye and wheat bran, and 500ml of warm water. Let it rise in a warm place overnight. Soak the wheat and rye grains overnight. Day 2: Add 125g each of wholemeal rye and wheat flour, 125g each of rye and wheat bran, and 350ml of warm water to the dough and let it rise in a warm place. Drain the soaked grains and add them along with the sunflower seeds, pumpkin seeds, linseed, and sesame seeds, as well as the salt, beetroot syrup, and bread spice, if desired. Dissolve the yeast cube in a little warm water and add it. Mix everything well. (Yeast may not be necessary for older sourdough starters.) Pour into a greased, large 35 cm loaf pan (35 x 16 x 10 cm) and let it rest for a bit. Bake for 1 1/4 hours at 230 degrees Celsius (fan oven). Cover with baking paper if necessary. Place a small ovenproof dish filled with water on the oven rack. Finally, bake for about 10 minutes without the dish and let it stand in the switched-off oven for a while. Day 3: Slice and eat. I made the sourdough starter myself, following the basic recipe from Seelenschein here at CK.