Sourdough bread with seeds and grains
A dish with grain of choice and linseed at the center. Takes its time — about 2 hours.
contains gluten
Ingredients
US
Metric
- 100g grain of choice (e.g. rye, spelt and wheat)
- 40g linseed
- 30g sesame
- 30g sunflower seeds
- 600g water
- 400g sourdough
- 200g water (25-35°C)
- 200g rye flour
- 300g wheat flour
- 20g sea salt
- 10 ml bread spice
- soaked seeds and grains
Steps
- Feed your sourdough starter for the next day.
- Boil the grain in 500g water for 45 minutes.
- Put the seeds and 100g water into a bowl.
- Store everything in a locked bowl overnight (13-16h).
- Remove leftover water from the seeds and grains
- Stir all ingredients for the bread and knead them well.
- Let the dough rest for 5 hours in warm (25-30°C) conditions.
- Preheat the oven to 250°C.
- Bake for up to 20 minute with steam.
- Release the steam and turn the heat down to 150°C.
- Bake for another 50-60 minutes
Nutrition (estimated, per serving)
| Calories | 440 |
|---|---|
| Protein | 14.7 g |
| Fat | 5.6 g |
| Carbs | 82.0 g |
| Fiber | 4.4 g |
| Sodium | 1326 mg |
Source
based.cooking (community recipes, public domain) — unlicense