Hanseatic bread

Ingredients for 1 servings:

• 50 g starter
• 100 g rye flour, type 1150
• 100 ml water, lukewarm
• 400 g wheat flour, type 1050
• 150 g rye flour, type 1150
• 100 g rye meal (whole grain rye), fine
• 20 g salt
• 450 ml water, lukewarm
• 3 tbsp sunflower seeds
• 3 tbsp flaxseed
• 3 tbsp sesame oil
• n. B. Bread spice mix
• n. B. Yeast, 10 g
• some spelt flakes and oat flakes for sprinkling

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 15 minutes

Sourdough bread

For the sourdough, mix the ingredients, cover with plastic wrap, and let stand at room temperature for 16-20 hours. Then add all the ingredients and knead slowly with a food processor for 10 minutes. Cover the dough and let it rest for 30 minutes. Knead thoroughly again and place it in a greased loaf pan sprinkled with oats. Brush with water and sprinkle with spelt flakes. Cover and let it rise in a warm place for 1.5 hours. Bake in a preheated oven at 250°C (top/bottom heat) on the second shelf from the bottom for 10 minutes, then reduce the heat to 200°C (400°F) and bake for a further 40 minutes (tap the dough to test if necessary).