450 g water in electrical tea kettle
heat about 18 seconds to reach ~40 Celsius
bowl of stand mixer onto scale
measure 425g of the heated water into the bowl
add 330g Rye flour (Roggen, Centeno)
1 teaspoon salt (7 g)
~ 200g sourdough (Vorteig, Massa Madre)
(empty everyting from the glass)
put bread hook onto mixer
mix 1 minute at speed 1
scrape rands down with spatula
to use all dry ingredients
mix 2 minutes at speed 1
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put bowl again onto scale
Tare (set to 0)
take out 200g sourdough and put into the same glass (don’t clean the glass)
just take a paper towel and clean the rim so that the lid closes tight
put a rubber band at the hight of the dough to observe how it rises over the next couple of hours
keep at a warm place (25-28 Celsius) till the entire bread baking has finished (6-8 hours)
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TARE scale (set to 0)
add
110g spelt flour (Dinkel, espelta)
1 TBSP (9 g) Brotgewürz (already prepared in the glas jar)
(description at the end of this recipe)
50g sunflower seeds (Sonnenblumenkerne)
40g green pumpkin seeds (Kürbiskerne)
mix 1 min, speed 1
scrape down
mix 2 min, speed 1
take silicone brush and some canola oil and brush
all sides of the brown silicone mold
fill the dough into the form, make a smooth surface
let raise 6-8 hours at a warm place (inside the oven – turned off!)
the dough rises about 30%
after 6-8 hours
take the bread out of the oven !
preheat oven to 170 Celsius
when temperature reached, bake bread 60 min
take out of the mold immediately
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Brotgewürz
grind the grains of these spices all together
90g Kümmel
45g Fenchel
40g Anis
15g Coriander
