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5grain sourdough bread

5grain sourdough bread

Ingredients for 5grain sourdough bread

AmountIngredient
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.


 

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