Hobbykos mixed bread with grape seed flour and rye sourdough

Ingredients for 1 servings:

• 60 g starter, rye
• 170 g rye flour, type 1370 or 1150
• 170 g water, lukewarm
• 400 g wheat flour, dark type 1050
• 300 g spelt flour (wholemeal flour with 10% grape seed flour)
• 100 g oat flour
• 32 g salt
• 100 g sunflower seeds
• 350 g water, lukewarm, maybe a little more
• 1 tbsp bread spice mix, tbsp slightly heaped, according to taste

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 15 minutes

a particularly tasty bread with dark wheat flour, wholemeal spelt flour with 10% grape seed flour, oat flour and sunflower seeds

Preparation: 12-16 hours before baking day, prepare the rye sourdough by mixing the first three ingredients and keeping it warm for 12-16 hours. On baking day: Dry mix all the flours, salt, and seasoning in a mixer. Meanwhile, mix the lukewarm water and sunflower seeds into the sourdough and pour it into the flour. Knead with the kneading arm for about 6 minutes, ensuring the dough pulls away from the sides of the bowl. Let the dough rest for about 30-45 minutes, then knead it again by hand. Shape it into a round loaf and slide it into a proving basket covered with a linen cloth and sprinkled with coarse rye meal. Then place a film sprayed with oil (preferably baking spray) on top and let it ferment for at least 1.5-2 hours. Preheat the oven to 250°C and place the bread either with the end facing up or by making several slits with a knife and steaming well. After 10 minutes, reduce the temperature to 180°C and bake for another 50 minutes. It’s done when you tap the bottom of the bread and it sounds hollow. This bread was baked in a standard household oven.