Sourdough – wholemeal bread

Ingredients for 1 servings:

• 325 g rye, finely ground
• 400 g water, lukewarm
• 35 g dough (sourdough)
• 550 g wheat, finely ground
• 300 g rye, finely ground
• 100 g sunflower seeds
• 3 tsp salt
• 500 g water, lukewarm
• ½ cube of yeast
• Fat for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

from home-ground grain

Mix the ingredients for the sourdough starter thoroughly, cover, and let rise in a warm place overnight. The next day, take 35g of sourdough starter for the next baking session and store it in a cool place. Mix the flour thoroughly, form a well, stir in the crumbled yeast with a little water, cover with flour, and let rise. When the flour starts to crack, add the sourdough starter and the remaining ingredients, except for the sunflower seeds, and knead thoroughly with a food processor for at least 10 minutes. Finally, add the sunflower seeds and mix briefly. Pour the dough into a well-greased loaf pan and smooth it out. Then dust with flour. Let it rise in a warm place (in an oven preheated to 50°C) until the dough has risen to the sides of the pan. Then bake the bread in a fan-assisted oven at 180°C for 90 minutes, or 75 minutes if the bread baking setting is available. Then remove from the pan and spray with cold water. Let cool on a rack.