5grain sourdough bread
Ingredients for 5grain sourdough bread
Amount | Ingredient |
---|---|
250 grams | Whole rye flour |
207 gr | Water |
12 1 / 2 grams | Active rye sourdough |
90 grams | Flaxseed |
90 grams | Rye meal |
75 grams | Sunflower seeds |
75 grams | Oatmeal |
22 grams | Salt |
412 g | Boiling water |
720 grams | Wheat flour |
30 grams | Gluten |
370 grams | Water |
18 grams | Yeast |
15 grams | Honey |
5grain sourdough bread Directions
Sourdough: produce from rye flour, water and the active one Sourdough dough and let it ripen at 21 ° C 14-16 hours.
Flax seed, rye meal, salt, add sunflower seeds and stir. The heat-resistant bowl on the scale and pour out the specified amount of boiling water. Stir well, cover with plastic wrap at room temperature.
Wheat flour, water, yeast, gluten and honey in a bowl and knead on a stage with an electric mixer for about three minutes. The dough will be of loose consistency and slightly sticky. Then knead on stage two further three to four minutes. For dough, add another. Give the dough in an oiled bowl, cover and rest for 1 hour.
Divide the dough into 2-3 parts, forming elongated or round loaves. These loaves tightly, thereby avoiding tearing the outer surface. Last Go: leave for 50-60 minutes at 26.6 ° C go.
Baking: Bake with steam at normal 240 ° C for 15 minutes, then reduce the temperature to 220 ° C and another 30-40 minutes.