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Razzazza's sourdough grain bread

updated

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Ingredients for 2 servings:

  • 1 liter of lukewarm water
  • 2 ½ tsp salt
  • Sourdough, taken from the last loaf
  • 500 g coarse rye meal
  • 400 g wheat flour (wholemeal)
  • 100 g flaxseed
  • 100 g sunflower seeds
  • 100 g buckwheat
  • 50 g pumpkin seeds (-100 g, depending on preference)

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

(for 2 loaves)

Mix positions 1-3 with a mixer. Then add the remaining ingredients, mix, and let stand for 12 hours. Then remove the sourdough for additional loaves. Form 2 loaves and preheat the oven to 250 degrees C. Bake for 15 minutes, then bake at 200 degrees C for about 1-1.5 hours (place 1 cup of hot water in the oven).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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