Rye bread with rye sprouts

Ingredients for 1 servings:

• 100 g rye germ
• 100 g sunflower seeds
• 50 ml water
• 300 g rye sourdough
• 115 g rye flour type 1150
• 55 g rye meal
• 170 g wheat flour type 1050
• 13 g salt
• 10 g baking malt (optional)
• 160 ml water
• 5 g fresh yeast (possibly up to 10 g), crumble into the flour
• Sunflower seeds for sprinkling
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 20 minutes

Sourdough bread

Whole rye grains (you need about 4 tablespoons for 100g of sprouts) must be germinated beforehand. Allow 2-3 days for this. Procedure at the end of the recipe description. Add the sunflower seeds to 50ml of water and let it soak for 12 hours. Make a bread dough from all the ingredients for the dough. Shortly before the end of the kneading time, add the sunflower seeds and sprouts and knead in. Place the dough in a greased loaf pan (size for 1kg – fill 1/2 to max. 2/3 full) and sprinkle with a few sunflower seeds. Leave to prove for approx. 1.5-2 hours; the dough should have risen well. Baking time: 250°C, decreasing to 190°C. Baking time approx. 50 min. (steam gently and open the oven briefly after 5 min.). Making the rye sprouts: 4 tablespoons of grains yield approx. 100g of sprouts. For the bread, you need 100g of sprouted seeds. If you have a sprouting jar, follow the instructions. If you don’t have one, soak the rye grains in a 1/2-liter preserving jar for 12 hours. Then rinse, drain in a sieve, and return to the jar. Place a cheesecloth or something similar over the opening so the grains get air and don’t get moldy, and secure it with a rubber band. The grains should now germinate for about 48 hours. To do this, rinse briefly once in the morning and once in the evening, let them drain, and return to the jar. It’s best to lay the jar down and shake the grains slightly. Or you can put the grains in a small, shallow bowl, box, or similar, add enough water to cover them, let them stand in the water for 12-24 hours, then pour out the water and distribute the grains evenly in the bowl. Place them in as bright a location as possible, but not in direct sunlight, and do not cover them. Moisten them with a watering can approximately every 12 hours and turn them gently to ensure even sprouting. The first sprouts will appear after just 2 days, and you can then use them immediately or let them germinate for another day. However, the sprouts should not yet have any green leaves when processing, as these could be bitter.