Wholemeal bread with sourdough seeds

Ingredients for 4 servings:

• 250 g wholemeal rye flour
• 250 g wheat flour, possibly wholemeal
• 15 g sourdough powder
• 7 g dry yeast
• 1 tbsp apple cider vinegar
• 1 tbsp coarse sea salt
• 320 ml lukewarm water for the dough:
• 200 ml boiling water for the brew
• 200 g seeds, e.g. 1/2 sunflower seeds, 1/4 sesame seeds, 1/4 flaxseed meal
• 1 handful of seeds or oat flakes for sprinkling
• some boiling water for baking

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 30 minutes

guaranteed success

Soak the seeds in boiling water and let stand for at least 20 minutes. The water will usually be completely absorbed. If it’s lumpy, sift the flour. Combine both flours with the sourdough starter and dried yeast. Combine the flour mixture with the apple cider vinegar and lukewarm water and knead in a food processor until a smooth, firm dough forms. Then let it rise for about 15 minutes. Add the soaked seeds and sea salt to the dough and knead. The dough will be sticky, but shouldn’t be wet. Add a little more flour if necessary. Sprinkle the bottom of a non-stick loaf pan with a handful of seeds or oats, if desired. Pour the dough into the loaf pan and smooth it down. Let the bread rise in the switched-off oven: either for about 2-3 hours, until it has roughly doubled in size, or overnight (prepared in the evening, baked in the morning), which increases digestibility. Remove the bread from the oven first. Preheat the oven to its highest setting (I use about 250°C). Place a shallow casserole dish filled with boiling water in the oven. Bake the bread at the highest temperature for about 15 minutes. Then reduce the temperature to 180°C and bake for another 45 minutes. Remove the bread from the oven, let it cool slightly, and then turn it out of the pan. Cover with a cloth and let it cool completely.