grain bread

Ingredients for 1 servings:

• 200 g flour (type 550)
• 100 g flour (whole wheat)
• 100 g flour (wholemeal rye)
• 100 g semolina (wheat semolina)
• 2 tsp salt
• 1 tsp bread spice mix
• 1 cube of yeast (alternatively 1 packet of dry yeast)
• 75 g sourdough
• 100 g grains to taste, ground
• 450 ml water, warm
• Fat for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Wholemeal bread with sourdough

Place the sourdough starter in warm water to warm up, still in its package. Weigh everything and combine the flour and semolina in a bowl. Add the salt and bread spice, and mix everything briefly with a spoon. Crumble the yeast into the flour mixture and mix briefly (the salt should not come into direct contact with the yeast). Remove the sourdough starter from the water and knead the package briefly. Measure warm water as indicated in the list and dissolve the sourdough in it. Add the water-sourdough mixture to the flour and knead thoroughly with a hand mixer for 2-3 minutes. Finally, reduce the speed and mix in the seeds. Cover the bowl with a cloth and let it rise in a warm place for about 40 minutes – ideally on the radiator. After 40 minutes, knead the dough again briefly with the hand mixer and pour it into a greased loaf pan or bread pan. Place the dough in the pan on the radiator for another 15 minutes. In the meantime, preheat the oven to 175°C fan-assisted or 200°C conventional. Then place the bread pan in the oven. After 15 minutes, turn the dough out onto a baking sheet and continue baking for another 25 minutes. Brush the bread with a little water occasionally to make the crust crispier. After the specified time, tap the bread. If it sounds hollow, the bread is done.