- Prep time: 14 hours 30 minutes + 1 hour 30 minutes for dough proofing
- Cook time: 50 minutes
- Servings: 2 loaves
- Difficulty: medium
- Course: baking
- Cookware: Rectangular 25x11cm, spatula, KitchenAid planetary food processor
- Cuisine: European
Ingredients
For levain:
- 125 g thick rye sourdough
- 125 g whole grain rye flour
- 125 g water
For brewing:
- 150 g almost boiling water
- 50 g whole grain rye flour
- 25 g ground dark malt
- 20 g spice mix (cumin, ginger, cloves)
For filling:
- 350 g warm water
- 200 g barley groats (not very large)
- 80 g sesame
- 40 g pumpkin seeds
- 40 g sunflower seeds
- 40 g poppy seeds
- 40 g flax seeds
For the dough:
- 165 g premium wheat flour
- 150 g whole grain rye flour
- 50 g water
- 12 g salt
Cooking method
STEP 1
Prepare levain. Place all the ingredients for the levain in a bowl and mix. Cover the bowl with plastic wrap, put in a warm place to rise for 10 hours or until the dough grows 2-3 times and holes and cracks appear on its surface.
Prepare a brewing. In a bowl mix all dry ingredients. Add very hot water, mix well. Cover the bowl, wrap with a towel.
Prepare the filling. Fry sesame seeds, pumpkin and sunflower seeds in a pan. Mix with cereals, flax and poppy seeds. Pour with water, cover the bowl and leave for 10 hours.
STEP 2
In the bowl of a food processor, combine the dough, brewing and filling. Add all flour, water, salt and knead for 10 minutes. With wet hands, form the dough into a ball shape. Cover the food processor bowl with a kitchen towel and leave the dough to rise for 2 hours and 30 minutes at 27°C.
STEP 3
Sprinkle the work surface with flour. Gently transfer the dough on the table. Using a pastry cutter, cut it in two parts and shape into oval shapes. Grease baking molds with butter. With wet hands, carefully transfer the dough in portions to the molds. Level the surface of the bread with a spatula. Cover the molds with plastic wrap and put them in a warm place. Let the bread rise at 27°C for about 1 hour and 30 minutes. The bread is ready for baking when it is about doubled in size and has shallow cracks and small holes on its surface.
STEP 4
Preheat the oven to 250C. Put the bread in the oven and bake for 10 minutes. Reduce temperature to 210°C and bake for another 35 minutes. In the middle of baking, lightly sprinkle the bread in the form with water. Cool the baked bread slightly in the molds, remove and leave to cool on a wire rack. Then wrap in a linen towel and leave to cool until the next day.
My tips and tricks:
Do you want to impress your friends with this bread? Make a nutty version of this recipe by simply replacing some of the seeds with toasted, walnuts or almonds.
- 125 g thick rye sourdough
- 125 g whole grain rye flour
- 125 g water
- 150 g almost boiling water
- 50 g whole grain rye flour
- 25 g ground dark malt
- 20 g spice mix (cumin, ginger, cloves)
- 350 g warm water
- 200 g barley groats (not very large)
- 80 g sesame
- 40 g pumpkin seeds
- 40 g sunflower seeds
- 40 g poppy seeds
- 40 g flax seeds
- 165 g premium wheat flour
- 150 g whole grain rye flour
- 50 g water
- 12 g salt
- Prepare levain. Place all the ingredients for the levain in a bowl and mix. Cover the bowl with plastic wrap, put in a warm place to rise for 10 hours or until the dough grows 2-3 times and holes and cracks appear on its surface.
- Prepare a brewing. In a bowl mix all dry ingredients. Add very hot water, mix well. Cover the bowl, wrap with a towel.
- Prepare the filling. Fry sesame seeds, pumpkin and sunflower seeds in a pan. Mix with cereals, flax and poppy seeds. Pour with water, cover the bowl and leave for 10 hours.
- In the bowl of a food processor, combine the dough, brewing and filling. Add all flour, water, salt and knead for 10 minutes. With wet hands, form the dough into a ball shape. Cover the food processor bowl with a kitchen towel and leave the dough to rise for 2 hours and 30 minutes at 27°C.
- Sprinkle the work surface with flour. Gently transfer the dough on the table. Using a pastry cutter, cut it in two parts and shape into oval shapes. Grease baking molds with butter. With wet hands, carefully transfer the dough in portions to the molds. Level the surface of the bread with a spatula. Cover the molds with plastic wrap and put them in a warm place. Let the bread rise at 27°C for about 1 hour and 30 minutes. The bread is ready for baking when it is about doubled in size and has shallow cracks and small holes on its surface.
- Preheat the oven to 250C. Put the bread in the oven and bake for 10 minutes. Reduce temperature to 210°C and bake for another 35 minutes. In the middle of baking, lightly sprinkle the bread in the form with water. Cool the baked bread slightly in the molds, remove and leave to cool on a wire rack. Then wrap in a linen towel and leave to cool until the next day.