Wholemeal farmer's bread

Ingredients for 1 servings:

• 500 g rye flour type 1150
• 1 bag of sourdough
• 500 ml water, lukewarm
• 3 tbsp sunflower seeds
• 3 tbsp pumpkin seeds
• 3 tbsp sesame seeds
• 3 tbsp flaxseed
• 3 tbsp oat flakes, wholegrain
• 200 ml water, hot
• 400 g rye meal
• 450 g whole wheat flour
• sourdough
• Brew piece
• 1 cube of fresh yeast
• 400 ml water, lukewarm
• 2 tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 1 hour; Total time approx. 14 hours 30 minutes

This recipe makes enough for two loaf pans. A hearty bread that’s very filling.

For the sourdough starter, mix the flour, sourdough, and water until smooth, then cover and let stand overnight. For the brew, pour hot water over the seeds and also cover and let stand overnight. On the day of baking, dissolve the yeast in the water and knead well with the remaining ingredients, the sourdough, and the brew using a food processor for 10 minutes. Then divide the dough between two greased loaf pans, cover, and let rest in a warm place for 1 hour. Preheat the oven to 200 degrees Celsius (top/bottom heat), allow 100 ml of water to evaporate from the oven floor, and bake the bread for 10 minutes. Steam well again and then bake for another 50 minutes.