Rye sourdough mixed bread IV

Ingredients for 1 servings:

• 300 g sourdough
• 700 ml mineral water, carbonated
• 700 g coarse rye meal (wholemeal)
• 150 g rye flour (wholemeal)
• 150 g buckwheat, ground
• 2 tsp coriander, ground
• 3 tsp salt
• 1 pinch(s) of sugar
• 100 g sunflower seeds, whole
• 100 g flaxseed, whole
• 100 g sesame seeds, unpeeled, whole
• 100 g mineral water, carbonated

Instructions

Working time approx. 40 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 40 minutes

egg-free, dairy-free, vegan

35 cm loaf pan lined with baking paper, 2.4 kg approx. Mix 700 ml of carbonated mineral water into the sourdough and stir in 700 g of coarsely ground whole grain rye, close the lid and let it rise for a few hours at warm room temperature. Stir the risen dough, take 2 tbsp of dough and place it in a screw-top jar with 150 g of ground whole grain rye, stir to dry and put it in the fridge for the next loaf. Add the remaining ingredients, mix and pour into a 35 cm loaf pan lined with baking paper, smooth it out, add a little water on top, the baking pan should only be three-quarters full, now let it rise for a few hours at warm room temperature, you will see it because the dough now fills the whole pan. Place in a cold oven and bake at approx. 150°C fan assisted oven for approx. 80-90 minutes, test with a needle. Leave the bread in the pan for about 30 minutes, then hold it by the baking paper and transfer it to a wire rack to cool. It’s recommended to let the bread rest for 12-24 hours before slicing, as it may stick to the knife. My own recipe