Whole Grain Bread

Ingredients

• 500 g rye whole wheat flour
• 300 g wheat whole wheat flour
• 42 g fresh yeast (1 cube)
• 1 pinch raw cane sugar
• 150 g liquid sourdough starter (1 packet) from the health food store
• 2 tbsp bread spice mix
• 1 tsp salt
• 100 g peeled sunflower seeds
• 4 tbsp flaxseeds

Instructions

1. 1.

   Let all ingredients sit at room temperature for a short while so they are evenly tempered. Mix the flours in a large bowl, create a well in the center, crumble the yeast into it and sprinkle with sugar. Pour about 150 ml lukewarm water over it. Stir in a little flour from the rim to form a thick pre‑starter. Cover and let rise in a warm place for 15 minutes until bubbles appear.

2. 2.

   Combine the pre‑starter with the remaining flour, add 350 ml water, sourdough starter, bread spice mix and salt. Knead everything in the bowl. Then transfer the dough onto a floured work surface and knead by hand for about 5–10 minutes until smooth and elastic. Return the dough to the bowl, cover and let rise for 1 hour 30 minutes in a warm spot until doubled in volume.

3. 3.

   Knead the dough again on a floured surface, folding in half of the sunflower seeds and flaxseeds. Shape into a loaf, dust with flour, place in a greased loaf pan, sprinkle with remaining seeds and seeds, then let rise for another 30 minutes.

4. 4.

   Sprinkle the top with water and prickle it several times with a fork. Preheat the oven to 230 °C (convection 210 °C). Bake at 230 °C for 15 minutes. Then reduce the temperature to 200 °C (180 °C convection) and bake for another hour until done. Remove the finished loaf from the oven and let it cool.