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Six-seed bread with wheat sourdough “Robert”

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Ingredients for 1 servings:

  • 500 g rye flour (wholemeal)
  • 400 g wheat flour (wholemeal)
  • 400 g spelt flour
  • 500 g sourdough (wheat sourdough “Robert”)
  • ½ cube of yeast
  • 0.9 liters of water
  • 5 tsp salt
  • 60 g sunflower seeds
  • 60 g pumpkin seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

Place sourdough, flour, yeast, water, and seeds into the well, and add salt to the edge. Knead, let rise, and then shape the dough into small loaves (500 g). Brush with water and sprinkle with sunflower seeds before baking. Preheat oven to 250°C. Bake for 20 minutes at full heat, then for another 10-15 minutes at 200°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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