Rye bread with natural sourdough

Ingredients for 1 servings:

• 500 g rye flour
• 100 g wheat flour
• 50 g flaxseed meal
• 50 g sunflower seeds
• 4 packs of dry yeast (7 g each)
• 2 tsp, heaped salt
• 400 ml water, lukewarm
• 2 packs of sourdough (75 g each) (Seitenbacher natural sourdough)
• 20 g grains
• 1 egg(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

Place all dry ingredients in a bowl and mix evenly. Now add the natural sourdough and lukewarm water, then knead thoroughly. The dough should be nice and elastic; if it’s too tough, add a little more water. Let the dough rise in a warm oven at 40°C for at least half an hour. Knead the dough again, then place it in a bread pan and let it rise in the oven at 40°C for another 20 minutes. Brush a beaten egg over the still raw, risen bread. Sprinkle the seeds over the egg. Pre-bake the bread in the oven at 220°C (top/bottom heat) for 15 minutes. Now reduce the temperature to 180°C (top/bottom heat) and bake the bread for another 30-45 minutes.