Mixed Bread with Grains
Ingredients
- Ingredients
- 50 grams Millet
- 250 grams Rye flour (Type 1050)
- 275 grams Pastry flour (Type 812)
- 22 grams Diastatic malt
- 50 grams Buckwheat flour (or flakes)
- 7 grams Wheat gluten
- 10 grams salt
- 2 Tbsps Bread spice
- 15 grams fresh Yeast
- 100 grams Sourdough
- 75 grams Sunflower seed
- 4 Tbsps polynuclear Oats
- 4 Tbsps flaxseed
- Pastry flour (to work)
- Sunflower seed (to sprinkle)
Preparation steps
Soak the millet in water overnight. Drain the next day.
Mix the rye flour and the all-purpose flour with the baking malt, buckwheat groats, gluten, salt and bread spice. Dissolve the yeast in a little warm water and add it to the mixture. Add the millet, sunflower seeds, oatmeal and flaxseed with 250-350 ml of lukewarm water (approximately 8-12 ounces). Knead into a medium stiff dough. The dough should still slightly sticky. Let it rest for about 30 minutes covered.
Knead the dough on a floured surface and fill into an elongated loaf pan lined with parchment paper. Brush with water and sprinkle with sunflower seeds. Cover and let rise in a warm place until it doubles in volume.
Preheat the oven to 220°C (approximately 430°F).
Generate steam if possible within the oven and bake the bread for about 1 hour. If it gets too dark, turn down the heat slightly. The bread is done when knocking on it sounds hollow.
