Mixed bread with seeds

Ingredients for 1 servings:

• 600 g wheat flour, type 550
• 400 g rye flour, type 997
• 19 g salt
• 20 g sourdough (wholemeal sourdough), dried
• 4 handfuls of mixed seeds, e.g. flax seeds, sesame seeds, pumpkin seeds, sunflower seeds, nuts
• 1 cube of yeast
• 700 g water, lukewarm

Instructions

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

for a big wake-up call

A food processor is useful for this dough. Mix the dry ingredients in a large mixing bowl. Dissolve the yeast in lukewarm water and pour it into the mixing bowl all at once. Knead the dough in the food processor for 5 minutes, then cover and let it rise for about 50 minutes. The dough should visibly increase in size. Flour a proving basket. Knead the dough briefly again on the countertop, then place it in the proving basket and cover. Preheat the oven to 250 degrees Celsius (top/bottom heat). Once the oven is hot, tip the bread dough onto a baking sheet and place it on the bottom rack of the hot oven. Pour a cup of water onto the stovetop—careful, hot steam!—and immediately close the oven door. Bake for 15 minutes at 250 degrees Celsius (480 degrees Fahrenheit), then reduce the temperature to 200 degrees Celsius (400 degrees Fahrenheit) and bake for another 45 minutes. Let it cool on a wire rack. I always freeze the bread in portions.