A mixed spelt-rye-wheat-oats sourdough bread with sunflower seeds I baked today, recipe below the break
Sourdough
- 20 g of rye sourdough starter
- 65 g wholegrain rye flour
- 50 g wholegrain wheat flour
- 115 g water
Mix together and let ferment, covered, for about 12 hours at 35 C
Sunflower seed "soak piece" (Quellstück)
- 200 g sunflower seeds
- 100 g water
Mix and let soak for about 12 hours
Oat "boiled piece" (Kochstück)
- 50 g oats
- 250 g water
- 12 g salt
Toast the oats in a pan, then add the water and salt, bring to a boil and boil for a few minutes until it thickens up. Then cover, and cool until room temperature, ~1.5 to 2 hours
Main dough
- The sourdough
- The Kochstück
- 300 g spelt flour type 1050
- 25 g wholegrain rye flour
- The Quellstück
Combine sourdough, Kochstück and both flours and knead into a dough (do the windowpane test to see if it is kneaded enough), then work in the soaked seeds. Ferment in the fridge for 12 hours, then turn out onto a floured working surface, shape into a loaf, proof in a banneton for ~2 hours, and bake at 250 °C falling to 200 °C with steam for 50 minutes.
Recipe is adapted from this one (link to a German site)