French grain bread with wheat sourdough

Ingredients for 1 servings:

• 430 g wheat flour type 550 or French T65
• 60 g whole wheat flour or French T150
• 50 g rye flour type 1150 or as desired
• Starter culture
• 30 g seeds
• 11 g salt
• 3 g yeast
• 380 g water, more or less depending on the flour

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours

Mixed bread with seeds

Make the sourdough the night before. Mix 100g of wheat flour with 80g of water and a little starter. In the morning, or when the sourdough is bubbling nicely, continue. Blanch the whole wheat flour with 120g of hot water at approximately 60°C and let it cool. Toast the seeds in a hot pan for a few minutes until fragrant. Let it cool as well. Mix the yeast in 180g of cool water. Place all ingredients in the mixing bowl and knead, slowly for 7 minutes and then faster for 3-6 minutes, depending on the machine. The dough should be tough and elastic and stretch out thinly with your hands. Let it rest for 20 minutes. Stretch and fold a few times and press out the CO2. Then let it rise for 1 hour. Shape it into a fairly oblong loaf and let it rise, covered, on a baking sheet for about 1-1.5 hours. Then make a few diagonal cuts on the left and right sides. Bake in the oven at 240°C with steam for about 20 minutes, then about 10 minutes at 200°C. For a glossy finish, spray the bread with a watering can and leave it in the turned-off oven for a few minutes.