Heiligkreuztaler monastery bread

Ingredients for 1 servings:

• 60 g spelt flour type 630
• 60 g rye flour type 1150
• 90 g water
• ¼ tsp dry yeast
• 20 g sesame, black and light
• 20 g sunflower seeds
• 20 g flaxseed
• 85 g water
• 300 g wheat flour type 1050
• 9 g salt
• 80 g water
• 100 g buttermilk
• ¾ tsp dry yeast
• 10 g rapeseed oil
• Fat for the mold
• Flour for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 19 hours; Cooking/baking time approx. 40 minutes; Total time approx. 20 hours 10 minutes

with lots of grains in it, from a 25cm springform pan with tube base

Knead the ingredients for the starter dough and let it rest at room temperature for about 16 hours. Mix the seeds with the water and let it swell for about 2 hours. For the bread, knead the starter dough, the swollen seeds, and the ingredients from the main dough well into a dough. If it’s too sticky, add a little more flour. Cover the dough with a kitchen towel and let it rise for 60 minutes. Then knead the dough together and let it rise again for 90 minutes. Grease and flour a 25 cm springform pan with a tube base. Shape the bread dough into a log about 60 cm long, place it in the baking pan, and let it rise for another 20 minutes. Preheat the oven to 250°C (top/bottom heat). Place the pan in the lower third of the oven and bake the bread for 20 minutes. Then reduce the oven to 180°C (350°F) and bake the bread for another 20 minutes. Remove the monastic bread from the pan and brush the surface with cold water. Let the bread cool on a wire rack.