Garden-loving rustic

Ingredients for 1 servings:

• 265 g sourdough (whole grain rye), or 1050
• 300 ml water, or 100 ml coffee and 200 ml water
• 12 g salt
• 10 g yeast
• 50 g rye meal, medium
• 85 g wholemeal rye flour
• 400 g whole wheat flour
• 1 tsp beet syrup
• 1 tsp baking malt
• 50 g sunflower seeds, or mixed seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 20 minutes

wholemeal bread with sourdough

Let the yeast rest in 100 ml of water, along with the beet syrup, for half an hour. Meanwhile, let the whole-grain rye flour swell in the remaining liquid. Replacing some of the water with coffee will give the bread an even darker color. Knead the sourdough, yeast, swollen whole-grain rye flour, salt, malt, and flour thoroughly for at least 15 minutes, adding the seeds as you go. Let the dough rise for one hour. Knead for another five minutes, then pour into a greased loaf pan. The dough should now rest until it has significantly increased in size and fills the pan well. This can take 2-3 hours. Moisten the surface and sprinkle with seeds or simply score it lengthwise. Towards the end of the rising time, preheat the oven (fan oven) to a temperature of 240-250 degrees Celsius. Place a bowl of water on the floor of the oven. Moisten the bread well and quickly place it in the hot oven. Moisten it again after 10 minutes and reduce the temperature to 180 degrees. Moisten it again after another five minutes. The total baking time is 50 minutes. Remove the tin 15 minutes before the end of the baking time and finish baking the bread. After the baking time is up, turn off the oven and let the bread rest for another 15 minutes. Remove from the oven and moisten it well again. This is a very full-flavored, dark baked good that goes perfectly with savory toppings. Especially delicious with butter and cress or chives! Thanks to the use of wholemeal flour and seeds, this bread stays fresh and moist for a long time and only becomes perfectly firm after a few days.