Mixed rye bread with seeds

Ingredients for 1 servings:

• 130 g rye flour
• 130 g water, lukewarm
• 13 g rye starter
• 150 g wheat flour
• 135 g water, lukewarm
• 0.3 g dry yeast
• 100 g of grains of your choice, e.g. wheat, rye, spelt, oats, etc.
• 100 g water, hot
• 3 g salt
• 100 g rye flour
• 5 g salt
• ½ g dry yeast, if necessary
• some fat and flour for the mold
• 25 g rye flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 1 hour; Total time approx. 21 hours 15 minutes

in the Roman pot bread baking tin, makes a loaf of approx. 700 g

For the sourdough, mix 130g of rye flour with 130g of lukewarm water and 13g of starter and let stand at room temperature for 16-20 hours. For the pre-dough, dissolve 0.5g of dry yeast in 135g of lukewarm water and mix with 150g of wheat flour. Also let stand at room temperature for 16-20 hours. For the soaking dough, dissolve 3g of salt in hot water and pour it over the 100g of grains (I use a ready-made mix of wheat, rye, barley, spelt, einkorn, and oats). Also let stand until the next day. For the main dough, strain the grains through a sieve, add the sourdough, the pre-dough, 100g of rye flour, 0.5g of dry yeast, and 5g of salt, and knead well. The additional yeast is not absolutely necessary, but is recommended for young starter. Let the dough rest for about 30 minutes. Grease the bread pan and dust with flour. Spread the remaining rye flour on the work surface and roll the dough into a loaf. Place the loaf, seam-down, in the bread pan. Place the bread pan with the bread in a sufficiently large bowl of lukewarm water – it should be about half submerged in water – cover with a damp cloth, and let the dough rise. With yeast, let it rise for about 1 hour, without yeast for 1.5–2 hours, depending on the strength of the sourdough. The dough should roughly double in size. Preheat the oven to 150°C (top/bottom heat) and place the baking pan on the bottom rack of the oven. Increase the temperature to 250°C. After 15–20 minutes, reduce the temperature to 180°C and bake for another 45 minutes. If you are not using a Roman pot baking pan, you can also pour the dough into a regular loaf pan. The mold can then be placed directly into the 250 °C oven and the temperature reduced after 10 minutes.