John Myers
Ingredients for 1 servings:
- 400 ml boiling water for pre-soaking the grains
- 225 g mixed seeds (sunflower, pumpkin seeds, 6-seed mix)
- 500 g rye flour type 997
- 500 g wholemeal spelt flour
- 1 ½ packets of dry yeast
- 500 ml water, lukewarm
- 75 g flaxseed meal
- 4 tsp salt
- 4 tsp apple cider vinegar
- 1 tsp sugar
- 1 tsp bread spice mix as desired
- Fat or flour for the mold
Instructions
Working time approx. 10 minutes; Rest time approx. 1 day 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours 10 minutes
our family’s favorite bread
The night before: Bring 400 ml of water to a boil and add the seed mixture (our favorite consists of 150 g sunflower seeds and 75 g 6-seed mix). Cover and let stand. This allows the seeds to swell nicely. The water should be lukewarm at most for later use. The next day: Thoroughly knead all ingredients, including the seed-water mixture from the previous day, until no flour residue remains. The dough will have a fairly sticky consistency. Generously grease and flour a large loaf pan or other bread pan, or line it with baking paper, and fill it with the bread dough. Moisten your hands with cold water to moisten and smooth the surface. Alternatively, brush a little water onto the top of the dough with a pastry brush. Preheat the oven to 50 °C and turn off again. Place the baking pan, along with a heatproof cup filled with water, on the middle rack of the preheated oven and let it rest for 1 hour. After the resting time, the dough should have visibly increased in volume. Bake the bread in an unheated oven at 220°C (top and bottom heat) for about 60 minutes. After baking, remove the bread from the pan immediately and brush it with a little water. You can, of course, use the hot water from the oven. Let the bread cool on a wire rack before slicing.
Facebook Comments