Four-grain bread in sesame coating

Ingredients for 2 servings:

• 200 ml water
• 50 g oat flakes, wholegrain
• 50 g flaxseed
• 50 g sunflower seeds
• 50 g pumpkin seeds
• 20 g yeast, fresh
• 1 apple, grated OR alternatively:
• 100 g applesauce
• 300 ml water, lukewarm
• 350 g wheat flour (type 550) baking strength
• 250 g rye flour (type 1150)
• 1 tbsp, leveled salt
• 75 g natural sourdough, liquid (homemade or in a bag)
• 50 g sesame seeds, for rolling
• Flour, for working

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 10 minutes

stays fresh for a long time and freezes well

Boil the water for the filling. Pour the water over the oats, flaxseeds, sunflower seeds, and pumpkin seeds in a bowl, stir thoroughly, and let stand, covered, for 2-3 hours. Dissolve the yeast in the lukewarm water with a fork. Knead the swollen seeds with the flours, then the salt and sourdough. Knead everything well with the food processor for 8-10 minutes (4 minutes on a slow speed, 4 minutes on a fast speed). Cover the finished dough and let it rise for 20 minutes on a sheet of baking paper. Halve the risen dough and shape it into oblong loaves. Brush the bread with water and roll it in the sesame seeds. Place the bread on a baking tray with the baking paper on it and let it rest for another 25 minutes. After 10 minutes, carefully score the loaves lengthwise with a sharp knife. Meanwhile, preheat the oven to 240°C (top and bottom heat). Place a heatproof bowl filled with water in the oven. Once the temperature has been reached, put the bread in the oven and bake for 35-40 minutes. The crust can also be topped with linseed or sunflower seeds instead of sesame seeds.