Wilram's moist barley-rye wholemeal bread

Ingredients for 1 servings:

• 100 g wholemeal barley flour
• 100 g grits (whole grain barley grits)
• 100 g wholemeal spelled flour, type 1050
• 75 g rye flour (rye meal flour), type 1800
• 50 g sunflower seeds
• 50 g pumpkin seeds
• 50 g rye sourdough (whole grain rye sourdough)
• 2 tsp, heaped salt, fine
• 1 tbsp beet syrup
• 25 g yeast, fresh
• 450 ml water

Instructions

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

aromatic, tasty and healthy

Place all dry ingredients in a mixing bowl. Heat 100 ml of water to 40°C and dissolve the yeast in it. Add the syrup and mix. Combine this mixture and 350 ml of lukewarm water in the mixing bowl and knead with a dough hook for 5 minutes until you have a homogeneous, slightly tough dough. Pour this dough into a greased loaf pan, smooth it out, and cover with a damp cloth. Since the air temperature here in Andalusia reaches 30°C in summer, there is no need to let the dough rise in an oven preheated to 30°C. After one hour, preheat the oven to 180°C fan/convection oven. When the dough has reached about the top edge of the 30 x 12 x 7 cm baking pan, you can place it in the oven on the second level. You can also turn on the steam function at medium power or place a small bowl of water on the oven rack. After 45 minutes, remove the bread from the pan and bake for another 10 minutes without the pan. The bread will develop a nice dark and firm crust, but will remain very moist inside. After baking, let the bread rest for at least 2 hours.