Rye Seed Bread

Ingredients

• 400 g sourdough (rye)
• 100 g 5-grain flakes
• 200 g rye flour
• 150 g Whole wheat flour
• 200 ml lukewarm water
• 1 tbsp salt
• 2 tbsp malt powder
• 80 g seeds (dark and light sesame, flaxseed… )

Instructions

1. 1.

   Soak the multigrain flakes in 85 ml water and let stand for about 10 minutes. Then combine all ingredients to make a relatively soft dough and let rest for about 20 minutes.

2. 2.

   Knead the dough again well and place it into a loaf or loaf pan dusted with seeds. Optionally sprinkle more seeds on top and allow to rise for 2 hours.

3. 3.

   Bake at 175 °C (top and bottom heat) in a preheated oven for about 90 minutes, covering if necessary.