Hearty wholemeal bread without kneading

Ingredients for 1 servings:

• 125 g wheat bran (whole wheat bran)
• 125 g rye meal (wholemeal rye meal)
• 125 g wheat flour (wholemeal wheat flour)
• 125 g rye flour (wholemeal rye flour)
• 1 bag of sourdough
• ½ liter of warm water
• 125 g wheat bran (whole wheat bran)
• 125 g rye meal (wholemeal rye meal)
• 125 g wheat flour (wholemeal wheat flour)
• 125 g rye flour (wholemeal rye flour)
• ½ liter of warm water
• 3 tbsp flax seeds or sunflower seeds, or both (to taste)
• 3 tbsp oat flakes, coarse
• 1 ½ tbsp salt
• 1 ½ tbsp honey or syrup
• e.g. fat, for the form

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 14 hours 10 minutes

Mix the first batch of wheat/rye bran and wheat/rye flour with the sourdough starter and warm water to form a smooth dough and let it stand in a warm place overnight. The next day, take 2 tablespoons of the now sour-smelling dough and store it in the refrigerator (this will be the sourdough starter for the next loaf). Mix the same amount of wheat/rye bran and wheat/rye flour with the 0.5 L water and stir in the remaining ingredients (from linseed to honey). The dough will be mushy and not firm like other bread doughs. Now pour into a greased bread pan (or a 36 cm loaf pan for king cakes) and let it rise in a warm place for at least 1 1/2 hours. Then bake in a preheated oven at 220°C for about 90 minutes. (I also add a cup of water to the oven for more moisture.) Remove the bread from the pan and return it to the oven for another 10 minutes, if necessary. Allow the finished bread to cool completely on a wire rack.