Baking bread in my house is already commonplace. No wonder if the heater, only every five. Twice a week, take out the leaven, and getting ready for another delicious pastry. This, like all baked so far is delicious, humid with cool small holes. This time, with the addition of grains in the bread that I love. Bread found in Tatter and adapted to your needs and abilities. I recommend a very!
- 50g wholemeal rye sourdough
- 150g wholemeal rye flour
- 300g of water
Mix all ingredients together, cover tightly and let stand for 14 – 24 hours.
Ingredients for one loaf:
- 320g of yeast (the rest can be spent on another bread, or discarded)
- 280g of water
- 480g light rye flour
- 10g only
- 50g of sunflower seeds
- 50g pumpkin seeds
For slurries add water and mix thoroughly. Add flour, salt, seeds and knead the dough. It will be sticky and loose. Transfer the batter into oiled molds ( for me it was a small Cover the). Cover and leave to rise. The warmer, the less time will it take. The dough should double in volume. Overgrown bread spread with olive oil.
Bake at 210 ° C for 15 minutes, then reduce temperature to 190 ° C and bake for another 40 minutes.
After removing from oven, remove bread from the tins and cool on a wire rack.
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