Ingredients
Sourdough
rye flour 1100
water
basic wheat leaven, active
Premix
rye flour 1100
rye meal, fine
water
sourdough
sunflower seeds, roasted
flaxseeds, roasted
oats
millet flakes
sesame seeds, roasted
table salt
Main dough
rye flour 1100
water
premix
baker’s yeast
roasted malt, inactive
For sprinkling
oat flakes, fine
millet flakes
sesame seeds
Production
Sourdough
Slurry the basic wheat leaven in the water and mix well with the rye flour.
Dough temperature: 28°C
Proofing: Cover and leave to ferment for 12–16 hours at room temperature.
Premix
Mix all ingredients for 5–7 minutes until a homogeneous mass forms.
Dough temperature: 26°C
Proofing: Cover and leave to ferment at room temperature for 12–15 hours.
Main dough
Mix all ingredients on low speed for 8–10 minutes until a uniform, paste-like dough forms.
Note: Process the dough immediately.
Processing
Immediately after mixing, use a dough scraper to fill the dough into well-greased loaf tins (17×8×7 cm), 600 g dough per tin.
Topping
Evenly sprinkle the prepared seed and flake mixture over the surface.
Piece proofing
Cover and allow the loaves to proof at room temperature until the dough rises to just below the rim of the tins.
Baking
Load the proofed loaves into the hot oven with steam. During the last third of the baking time, slightly open the vent and bake thoroughly so the loaves develop a firm, crispy crust.
Evaluation