Sourdough rye-wheat bread with seeds (V)
A milder, but a quite delicious variant of classic rye flour bread. The use of about 30-35% wheat flour makes this bread not so harsh. Also, of course, the seeds that can be put in or covered with bread.
Preparation time: 20 min dough preparation, 3h first dough rising. Molding breadcrumbs for 10 minutes, 3h at room temperature up to overnight, refrigerating, 30-50 minutes baking
Level: Medium
Quantity: two loaves
Ingredients:
700 g rye wholemeal flour (I used “Natural Nature” mild wholemeal flour)
300 g wheat flour (550)
720 g of water
350 g of sourdough starter
75 g bread syrup (Dansukker)
10 g of sea salt
100 g of pumpkin seeds
100 g of sunflower seeds
A handful of mix seeds to cover bread (optional)
Preparation:
1. In a large bowl, mix all components
2. Knead the dough by hand until it is evenly blended.
3. Wipe the surface lightly with a wet hand, sprinkle with a little flour, cover and let rise to room temperature for 3 hours
4. Divide the dough into two equal portions, pour into the work surface, make your hands and work surface oiled, form two balls of dough.
5. Place a clean kitchen towel in a large bowl as your big bread finally comes. In too large a bowl, the bread sinks too flat. You can use special dough baskets, baking molds, boxes or whatever. Sprinkle the kitchen towel lightly with flour, place the dough on a towel, sprinkle some flour on the surface of the dough ball, cover and let the dough rise for 3 hours at room temperature or refrigerate for 12-16 hours. If you want to cover the bread with seeds, do not sprinkle the flour on the towel. Pour the seeds on a plate and roll one side of the bread roll with the seeds and place the bowl on the towel with the seeds side down. When you wake up in the morning, take out the dough that has risen slightly, heat up the oven and bake fresh bread. Bread can be baked up to 48h later without significantly changing the taste.
6. After lifting, tilt the loaf of bread to a strip of baking paper about 25 cm wide. Carefully remove the kitchen towel, cut the bread pattern with a very sharp thin knife or better with a razor blade to mark and decorate the bakery.
7. There are several different ways to bake. Heat the oven to 230-250 degrees Celsius. Place the oven bath for water, but do not put water. Another (better) option is to use a cast-iron oven pot. I’ve tried both options. Until now, the version of the oven pot will do better, the bread will rise higher. Make the oven pot hot in the oven. Lift the bread loaf from the edges of the baking paper, lifting the oven pot, sprinkle the water in the pot, close the lid and bake. Without the oven pot, slide the bread into the oven using a thin wooden cutting board or bread shovel, pour hot water into a water bath to create plenty of steam, sprinkle water in the oven and bake
8. Bake in the pot for 25 minutes with lid (lifting) and 20 minutes without lid (crispy crust formation). If not in a pot, cook for 45 minutes.
Ready!!
