Whole Grain Bread
Wholemeal rye and wheat flour provide a lot of fibre. These ensure a slow rise in the blood sugar level and a long-lasting satiation. At the same time they are good for the intestinal flora and stimulate digestion.
You can refine the wholemeal bread with seeds and kernels of your choice, such as pumpkin seeds or sesame seeds. The bread also tastes toasted and both savoury with cheese or sausage and sweet with fruit spread or similar.
Prepare all ingredients by bringing everything to room temperature so that they are equal.
Place the flour in a large bowl, make a well in the center and add the crumbled yeast. Shower with the sugar and pour in about 150 ml of water (approximately 1/2 cup). Dust over with some flour from the edge and mix to a paste. Cover and leave to rise for about 15 minutes in a warm place, until it can be seen to bubble.
Bring together to form a dough and then mix with the remaining flour, 350 ml of water (approximately 1 1/2 cups), the sourdough starter, the bread spice and the salt. Knead everything together.
Place the dough on a floured work surface and knead with your hands for 5-10 minutes vigorously until the dough is smooth and elastic.
Put the dough back in the bowl, cover and leave to rise for about 1 hour 30 minutes until its volume has doubled.
Knead the dough again on a floured work surface and work in half the sunflower seeds and linseed. Form the dough into a loaf and dust with a little flour. Place in a greased loaf pan, shower with the remaining nuts and seeds and allow to rise again for about 30 minutes.
Drizzle the surface with water and pierce with a fork several times.
Preheat the oven to 230°C (approximately 450ºF) and bake for about 15 minutes.
After the 15 minutes, reduce the temperature to 200°C (approximately 400ºF) and bake for about 1 hour.
Remove the bread loaf from the oven and allow to cool before serving.