Six-grain bread I

Ingredients for 1 servings:

• Sourdough starter
• 150 g corn, ground
• 1 pinch(s) of sugar
• 1 pinch(s) of dry yeast
• 220 g mineral water, carbonated, approx.
• Sourdough starter (see above)
• 2 tbsp beet syrup
• 300 g brown rice, ground
• 300 g corn, ground
• 100 g amaranth, ground
• 1 liter of mineral water, carbonated
• 1 dough (the pre-dough)
• 4 tsp salt
• 250 g buckwheat, ground
• 3 tsp coriander, ground
• 100 g sunflower seeds, organic, whole
• 100 g sesame, organic, unhulled, whole
• 100 g flaxseed, organic, whole
• 100 g mineral water, carbonated, possibly
• 2 tbsp oil (organic sunflower oil)
• olive oil

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

gluten-free, egg-free, dairy-free, vegan

35 cm loaf pan, 2.2 kg baked, approx. Sourdough starter: Grind the corn into a 720 ml screw-top jar, mix a pinch of sugar and dried yeast, pour in approx. 220 g of carbonated mineral water, mix, it should form a thick mush, close the lid. Leave to stand at warm room temperature for a few hours, after which the jar will be full of air bubbles. Pre-dough: Mix all ingredients with the sourdough starter, close the lid, and let rise for a few hours at warm room temperature. Main dough: Mix salt, ground buckwheat and coriander, sunflower seeds, sesame seeds and linseed into the pre-dough, stir in 100 g of carbonated mineral water if desired, now add 2 tbsp of organic sunflower oil, mix, pour into a 35 cm loaf pan lined with baking paper, shake until smooth and let rise for another couple of hours. When the surface cracks, you can slowly start baking (I simply leave it in the switched-off oven overnight and then turn it on in the morning before I go to the bathroom). Bake in a cold oven at about 145°C for about 150 minutes. Remove the bread from the baking pan, carefully remove the baking paper, brush it all over with olive oil, place the bread on the rack and bake for another 25-30 minutes. Let it cool completely, turn it over and cut a small piece of the bottom with a serrated knife. It’s then perfect for dinner. My own recipe.