Three-grain bread with sourdough

Ingredients for 1 servings:

• 200 g grain (rye, spelt, wheat) mixed as desired, coarsely ground
• 300 ml boiling water
• 25 g starter
• 165 g wholemeal rye flour
• 300 ml water, lukewarm
• 400 g wholemeal rye flour
• 350 g wheat flour type 550
• 50 g flaxseed meal
• 100 g sunflower seeds
• 75 g raisins
• 75 g fig(s), dried
• 20 g salt
• 400 ml water, lukewarm
• n. B. Sunflower seeds for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 21 hours 50 minutes

for 2 loaf tins of 1.5 l each

For the sourdough starter, mix the bran and boiling water in a bowl. Cover with a lid or cling film and let it swell for about 12 hours. It’s best to do this at the same time as making the sourdough. For the sourdough starter, mix the flour, and water in a bowl. Cover and let rest at room temperature for about 12 hours, until the sourdough bubbles. Take 25g of the sourdough, put it in a screw-top jar, and store it in the refrigerator until the next baking day. For the dough, chop the figs. Put the sourdough starter, the remaining sourdough, both types of flour, linseed, sunflower seeds, raisins, figs, salt, and water into the bowl of a food processor. Mix on the lowest speed for about 5 minutes. Alternatively, you can also mix the dough by hand in a mixing bowl. Line two loaf pans with baking paper and pour half of the dough into each loaf pan. Press the dough down with wet hands and finally sprinkle the sunflower seeds on top. Cover both loaf pans tightly and let the dough rise at room temperature for about 8 hours, until it has significantly increased in volume. At least 30 minutes before baking, preheat the oven and the oven rack on the second shelf from the bottom to 250°C (top/bottom heat). Place the two loaf pans on the rack, reduce the temperature to 200°C, and bake the loaves for about 70-80 minutes. It’s best to remove the loaves from the pans 20 minutes before the end of baking and finish baking. After baking, remove the loaves from the paper, spray them all over with water, and wrap each loaf in a towel to cool completely.