Rustic wholemeal bread

Ingredients for 1 servings:

• 350 g rye, finely ground
• 1 tsp, stratified sourdough, dry baking ferment
• 1 tbsp sourdough, heaped (baking ferment base)
• Water, lukewarm as needed
• 500 g wheat, medium-finely ground
• 1 tsp caraway seeds, ground (to taste)
• 1 tbsp salt
• 100 g sunflower seeds
• Water, lukewarm as needed
• Sunflower seeds, for sprinkling (amount as desired)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

with baking ferment

The pre-dough is made in the evening: Mix rye flour with dry baking ferment, the basic starter and the water to form a soft dough. Leave this in a warm place overnight. Small bubbles should be visible the next morning. The main dough is made the next morning: Mix the wheat flour with the spices and sunflower seeds into the pre-dough and add enough water until a soft and supple dough is formed. Knead the dough for 5-10 minutes and then leave to prove in a warm place. The dough should have risen considerably, then knead it briefly again and place it in a greased bread tin (e.g. loaf tin). Sprinkle with sunflower seeds. Let it rise considerably again. Preheat the oven. Bake the bread at 200°C (top/bottom heat) on the lowest rack for approx. 1 hour. After baking, remove the bread from the tin while it is still hot and place it on the rack in the switched off oven for 10 minutes. Nut bread variation: Main dough: 400g wheat, medium-fine or coarsely ground, 150g hazelnuts or walnuts, sliced ​​or coarsely chopped. TIP: The baking ferment (dry, as well as the basic starter) is available in health food stores and organic food shops. You can make the basic starter yourself (it’s cheaper). It has a shelf life of 6 months (store in tightly sealed jars, only half full because it will still rise, and refrigerate). It will turn dark on the surface after standing for a while, but this doesn’t need to be removed; it can be used. You need the dry baking ferment to make this. Instructions for making the basic starter are included in every package of baking ferment.