Seed bread with sourdough

Ingredients for 1 servings:

• 50 ml starter culture
• 250 g wholemeal emmer flour
• 250 g rye flour type 1150
• 100 g wheat flour type 550
• 50 g pumpkin seeds
• 50 g sunflower seeds
• 50 g flaxseed
• 1 tsp salt
• ½ tsp fennel
• ½ tsp anise
• ½ tsp caraway seeds, whole
• ¼ tsp coriander seeds

Instructions

Working time approx. 40 minutes; Rest time approx. 23 hours; Cooking/baking time approx. 1 hour; Total time approx. 1 day 40 minutes

with emmer, rye and wheat flour, without yeast, 24-hour bread

Mix 50g rye flour, 50g wholemeal emmer flour, and 50ml sourdough starter with 100ml lukewarm water, cover, and let stand for 17 hours. Grind the fennel, anise, coriander, and caraway seeds thoroughly and mix with the salt. Lightly toast the pumpkin seeds and sunflower seeds in a small pan, let cool, and mix with the linseed. After the 17 hours are up, add the remaining flour, the spice mix, and 350ml lukewarm water to the dough, knead thoroughly, and let rest, covered, for 4-5 hours. Meanwhile, soak the grains in 150ml boiling water. Mix the dough with the grain mixture (add a little more wheat flour if it’s too sticky), knead carefully but thoroughly, form a large, round loaf, place it on a baking sheet lined with baking paper, and let rest for 1 hour. Meanwhile, preheat the oven to 250 degrees Celsius and pour boiling water into the drip tray. Bake the bread on the middle rack for 10 minutes, then reduce the oven temperature to 190 degrees Celsius. Remove the drip tray and water, and bake the bread for 60 minutes. Let it cool completely on a wire rack. I then quarter the bread and freeze it in quarters. When I take it out in the evening, I always have freshly sliced ​​slices for breakfast (using a food slicer).