Mixed bread with buckwheat, seeds and cashews

Ingredients for 1 servings:

• 200 g rye flour type 1370
• ½ tsp starter
• 580 g water
• 520 g wheat flour type 550 or T65
• 2 tsp wheat starter, alternatively rye starter
• 80 g buckwheat flour
• 70 g seeds (linseed, sesame and chopped cashews)
• 16 g salt
• 50 g rye flour for dusting, approx.

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 50 minutes; Total time approx. 6 hours 20 minutes

Sourdough bread, mild and nutty

The night before, mix the starter with 75g water and stir in 75g rye flour. The next morning, heat 125g water to 70°C, mix with 125g rye flour, let it cool, and mix with the sourdough from the night before. Stir the wheat starter into 200g water and mix with 250g wheat flour to form a soft dough. A good temperature from now on is 20-25°C. Let it rise for a few hours. You can control the speed with the temperature or, for example, mix a little yeast with a very small amount of water and stir into the wheat sourdough. Place 180g water in the refrigerator. Roast the seeds and cashews in a pan and let it cool. Once the rye sourdough has risen loosely and the wheat sourdough is bubbling nicely, add all ingredients except for about 50g water, seeds, and salt to the mixing bowl and stir slowly for about 5 minutes. Add the remaining water and mix faster. After 3 minutes, check with wet hands whether the dough can be stretched out thinly. The time depends on the kneading machine. When it is ready, add the salt and seeds and mix quickly for 1 minute. Transfer the dough to a floured plastic container and let it rise in the oven at 30°C for approx. 30-40 minutes. Then shape the dough, place it in a long proving basket and leave it in the oven until it no longer gives way when poked. Remove the dough and set the oven to 250°C top/bottom heat. Cut long diamond shapes into the dough and blast them in (Miele oven two bursts of steam, otherwise e.g. with a water syringe). After 10 minutes, reduce the temperature to 240°C and release the steam. After 5 minutes, reduce the temperature to 235°C and bake for approx. 30 minutes, until the bread is cooked through. If it sounds hollow when you knock, turn off the oven and use the residual heat for about 10 minutes.