Weightlifter's bread

Ingredients for 1 servings:

• 550 g wholemeal spelt flour
• 550 g whole wheat flour
• 4 tsp salt
• 1 tsp anise powder
• 1 tsp caraway powder
• 4 tbsp oat bran
• 4 tbsp sunflower seeds
• 4 tbsp flaxseed meal
• 4 tbsp sesame seeds
• 900 g rye sourdough
• 400 g jacket potatoes, finely grated
• 6 tbsp beet syrup
• 4 tbsp oil, e.g. rapeseed oil
• 400 ml water, lukewarm

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 6 hours 55 minutes

Sourdough bread with whole grain and seeds, very filling and delicious, from a 35 cm bread pan

Knead all ingredients in the correct order into a dough. It should no longer be sticky; add more whole wheat flour if necessary. Knead the dough and shape it into a loaf; it should be taut. Lightly oil a large loaf pan (35 cm bread pan), dust with flour, and place the loaf in it. Cover the dough and let it rise at room temperature for about 4-5 hours, until it has reached its maximum size. It will then be quite soft; a very light fingertip will leave a permanent dent. Preheat the oven to 250°C (top/bottom heat). Brush the bread generously with warm water and place it in the oven, pouring a cup of hot water into the oven. Close the oven door quickly. The total baking time is 70 minutes. After 10 minutes, reduce the temperature to 180°C (350°F). After 35 minutes, brush the bread again with water and pour another cup of water into the oven. After baking, loosen the edges with a knife if necessary, and turn the loaf out of the pan onto a wire rack. The bread should be allowed to cool completely before slicing or packaging. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.