Whole Grain Bread
- 400 grams Whole Grain Rye Flour (+ 1 tablespoon)
- 325 grams Whole wheat flour
- 1 cube Yeast (42 grams)
- 1 teaspoon sugar
- 150 grams Whole Wheat Sourdough Starter (health food store)
- 4 tablespoons Molasses
- 3 teaspoons salt
- 200 grams Sunflower seed
- 100 grams Pine nuts
- Pastry flour (type 505)
Measure out flour into a bowl. Mix in 1 tablespoon wholemeal flour. Using a spoon, make a well in the center and crumble in yeast. Add sugar and a little lukewarm water and stir yeast with some flour until smooth. Cover the bowl and let sit for 10 minutes.
Place package of sourdough starter for 10 minutes in warm water. Sprinkle previous yeast in the bowl with a little flour. Add sourdough starter, 3/8 liter (approximately 1 1/2 cups) of lukewarm water, syrup and salt. Knead all ingredients together for 10 minutes. Put dough in a covered bowl and let rest for 45 minutes.
Grease a loaf tin with butter and sprinkle with flour. Knead dough once again and form into an elongated bread. Sprinkle 2/3 of pine and sunflower seeds on a work surface and roll the bread once or twice until all the seeds stick onto the dough. Place in the loaf tin, cover and let rest for 40 minutes.
Meanwhile, preheat oven to 230°C (approximately 450°F). Brush surface of the bread with a little water and sprinkle with remaining sunflower and pine nuts. Place bread in the oven and immediately pour a cup of water on the bottom of the stove in a drip pan. Bake bread (middle, fan 210°C) for 10 minutes and bake at 200°C (fan oven 180°C) (approximately 350°F) for 50-60 minutes. Remove from the oven, turn out onto a cooling rack and allow to cool. Slice and serve.