John Myers
Contents
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Ingredients
- 170 g Whole wheat flour
- 530 g Wheat flour type 1050
- 300 g Wholemeal rye flour
- 1 packet Dry yeast
- 3 tsp Rinatura sourdough
- 1 pinch Pepper
- 1 tsp Nutmeg
- 100 g Sunflower seeds
- 2 tsp Ground coriander seeds
- 2 tsp Ground caraway
- 4 tsp Sea salt
- 50 g Butter
- 650 ml Lukewarm water
- 50 g Sunflower seeds
- 2 tsp Honey
Instructions
- I use a BOSCH food processor (56S40)
- Flour, yeast, rinatura, spices and 100g sunflower seeds are mixed together. Now add the water and honey and knead for 10 minutes (first level 1, then level 3).
- After 10 minutes, knead the dough in a warm place (approx. 40 ° C) for 30 minutes and cover it. The dough should increase its volume significantly.
- Now knead for another 5 minutes and place the dough with wet hands on a greased tray (sprinkled with 25g sunflower seeds). Wet the surface of the loaf of bread with water (buttermilk is also possible), sprinkle 25g sunflower seeds over it and press down a little. Let the dough rise in the oven at 40 ° C for another 5 minutes.
- The whole grain bread is baked on the 2nd lowest rack in the oven at 220 ° C. A fireproof vessel filled with water increases the humidity when baking. Baking time approx. 50 minutes with top and bottom heat (no convection!). The bread is ready when a hollow sound can be heard during the knock test. If the underside is too light, simply turn the bread over and bake for 10 minutes with the oven switched off.
Nutrition
Serving: 100gCalories: 194kcalCarbohydrates: 25.9gProtein: 6.8gFat: 7g
