Rye meal bread

Ingredients for 1 servings:

• 1 kg rye meal
• 500 g wholemeal rye flour
• 150 g sunflower seeds
• 150 g sesame seeds
• 150 g flaxseed
• 1 ½ liters of water
• 5 tsp salt
• 150 g sourdough, liquid or sourdough powder
• some water for brushing

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 day 1 hour 40 minutes

brilliant, delicious wholemeal bread

Pour 750 ml of hot water over the rye groats, mix, and let stand for one hour. Combine the flour, grains, salt, sourdough starter, and the remaining, now lukewarm, water in a bowl, add the groats, and knead well. The dough should be wet. Let it stand for one hour. Then pour the dough into a large bread pan or three small Kaiser-style baking pans. Smooth the surface with a little water and let stand for another 30 minutes. Preheat the oven to 230°C. Bake the bread for about 20 minutes, then reduce the temperature to 200°C and bake for another 60 minutes. The baking time depends on the specific oven, so these are only general guidelines. Let the bread stand for 12-24 hours before slicing.