John Myers
Ingredients for 1 servings:
- 1,000 g rye flour
- 500 g wheat flour
- 300 g sourdough
- 950 g water
- 30 g salt
- 40 g yeast, fresh
- 150 g mixed grains*
- 50 g flaxseed
- 200 g water, hot for soaking the grains
- n. B. Water for brushing
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours
Bread
The night before baking, soak the grains in hot water. The next day, knead together all the other ingredients. After kneading, let the dough rest for about 10 minutes. Then shape into loaves of bread weighing about 1050 g, brush with water, and roll in the grain mixture. Then place in tins. The loaves can be baked free-standing. Cover the loaves with plastic wrap (leaving some space between the wrap and the bread) to prevent them from drying out. Let them rise for 60-90 minutes, brushing with water occasionally. Preheat the oven to about 180°C (fan oven). Score the loaves before baking, if necessary. Brush with water again, put in the oven, and add steam. Bake for about 1 hour. Brush with water after baking. Tastes delicious fresh with butter. *Equal parts sunflower seeds, oat flakes, sesame seeds, and spelt flakes.
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