Muscleman bread

Ingredients for 1 servings:

• 200 g coarse rye meal
• 200 g buttermilk
• 125 g mixed seeds (e.g. sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, flax seeds)
• 60 g cereal flakes (4-grain)
• 15 g quinoa pops
• 100 g water
• 20 g starter
• 200 g wholemeal rye flour
• 200 g water
• Source sections 1 and 2
• sourdough
• 15 g salt
• 125 g wheat flour type 550
• 100 g emmer wholemeal flour, alternatively wholemeal spelt flour can also be used
• 90 g water
• Mixed grains for sprinkling on the loaf pan
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 22 hours 30 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 day 25 minutes

For the soaking piece 1, mix all of the specified ingredients and let it rise, covered, in the refrigerator for approx. 12 hours. Remove from the refrigerator 1-2 hours before use. For the soaking piece 2, mix all of the specified ingredients and let it rise, covered, at room temperature for approx. 12 hours. For the sourdough, mix all of the specified ingredients and let it rise, covered, at room temperature for approx. 12 hours. On the day of baking, take 20 g of the finished sourdough and store it as a starter for the next baking day. For the main dough, put the 2 soaking pieces, the remaining sourdough and the remaining ingredients (except salt) into the bowl of a food processor and knead on a low speed for approx. 5 minutes. Only add the salt at the end and knead for approx. 1 minute more. Cover the dough and let it rest for 30 minutes. In the meantime, grease a loaf pan (30 cm x 13 cm x 9 cm) well and sprinkle generously with the seed mix. Spread the dough into the tin and press down with wet hands. Then sprinkle the surface generously with the seed mix. Now cover the dough and let it rise at room temperature for approx. 8-10 hours. The dough should have risen almost to the top. Preheat the oven to 230°C (top/bottom heat) at least 30 minutes before baking. Then place the bread on the lowest rack and bake for a total of 85 minutes. After 10 minutes, turn the oven down to 200°C. 15 minutes before the end of baking, remove the bread from the tin and finish baking without the tin. If you like, you can also cover the bread with aluminum foil halfway through the baking time to prevent it from getting too brown. After baking, spray the bread all over with water and wrap it in a towel until it cools completely.