Four-grain sourdough bread I

Ingredients for 1 servings:

• 100 g buckwheat, whole
• 100 g brown rice, whole
• 100 g millet, whole
• 100 g amaranth, whole
• Water, for soaking
• 300 g sourdough
• 500 ml mineral water, carbonated
• 500 g corn semolina, millet, brown rice or buckwheat
• 1 tsp caraway seeds, ground
• 1 tsp coriander, ground
• 2 tsp salt, up to 3 tsp
• ½ tsp sugar
• 50 g sesame, organic, whole
• 50 g flaxseed, whole
• 50 g sunflower seeds, organic, whole
• 5 tbsp oil (sunflower oil)
• Sourdough:
• 150 g corn, buckwheat, millet or brown rice, ground
• ¼ tsp sugar
• ¼ tsp dry yeast
• Mineral water, carbonated

Instructions

Working time approx. 40 minutes; Rest period approx. 2 days; Total time approx. 2 days 40 minutes

gluten-free, egg-free, dairy-free, vegan

35 cm loaf pan lined with baking paper or 30 cm loaf pan 1/3 less Wash all seeds thoroughly, except amaranth (it’s so small that it disappears through the sieve). Add the amaranth to a bowl and just cover with water. After about 20 hours, strain out any water that hasn’t been absorbed and set aside. Cover the seeds or bowl with a curtain or linen cloth for about 6 hours. Then moisten the seeds again with the strained water and cover again until the next morning, by which time some of the seeds will have sprouted a little. Make the sourdough the evening before baking. Recipe suggestion further down. Mix the sourdough with water, add the corn semolina, salt and sugar and mix on medium speed for a good 8-10 minutes. Add the linseed, sesame, sunflower seeds, and the soaked grains, along with any remaining water, and stir for a good 3 minutes. Then add the oil and mix on medium speed for 3-4 minutes. Pour into a 35 cm loaf pan lined with baking paper, shake until smooth, and sprinkle a few more seeds on the surface if desired. Place in the oven at around 50°C and let it rest or rise until it has risen; it’s not that much. Preheat oven to 170°C. Cover the baking pan with aluminum foil and bake for 40 minutes, then increase the heat to 220°C and bake for another 50 minutes. Remove the foil and bake for another 50 minutes. Remove the bread and let it cool under a cloth. Only cut it when it is cold. Note: Since I “forgot” the spices, I added them after the dough was already in the baking pan, which is why it looks a little strange. 1 tsp. caraway seeds and 1 tsp. ground coriander. Use a 35 cm loaf pan lined with baking paper or a 30 cm loaf pan, then use 1/3 less. Soak the seeds for a good 48 hours, or two nights. Make the sourdough the night before baking. Sourdough preparation (vegan, gluten-free): 9 tbsp. ground corn, 150 g (or ground buckwheat, or ground millet, or ground brown rice), 0.25 tsp. sugar, a little dried yeast (0.25 tsp.), and carbonated mineral water. Mix together until a thick paste forms. Transfer to a 720 ml screw-top jar, cover, and keep warm at room temperature (overnight).