John Myers
Ingredients for 1 servings:
- 400 g wheat flour, strong
- 100 g sunflower seeds
- 100 g rye flour
- 100 g wheat flour (wholemeal)
- ½ pack of dry yeast
- 20 g ready-made bread mix: bread baking powder
- 45 g sourdough (dry sourdough)
- 1 tsp sugar
- 2 tsp salt
- coriander
- Caraway seeds
- Fennel seeds
- anise
- 480 ml water, lukewarm
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes
juicy, hearty and tenderly crispy
Knead all ingredients with lukewarm water. Let the dough rise for 1 hour. Knead the dough again by hand and shape it. Dust a proving basket generously with flour and place the loaves in it. Let it rise for another 1/2 hour. Turn the loaf out of the tin onto a baking sheet lined with baking paper. Pierce or cut the dough. Place a small ovenproof pot of hot water next to it. Bake at approximately 170°C (convection oven) for approximately 40-45 minutes. Spray with water frequently. I spray it again after removing it from the oven. This prevents the crust from becoming so hard. Instead of sunflower seeds, you can of course use anything you like—walnuts, flaxseed, roasted onions, etc. Tip: I slice the bread and freeze it in a large bag. This way, I have fresh bread every day.
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