Whole Grain Bread
Ingredients
- Ingredients
- 350 grams cracked rye (Type 1800)
- 50 grams Rye groat
- 200 grams Whole wheat flour
- 100 grams Buckwheat flour
- 150 grams Sourdough
- 1 tsp sugar
- 1 Tbsp salt
- 2 Tbsps Canola oil
- 100 grams multi-grain medley (such as sunflower seeds, rolled oats, flaxseed)
- Pastry flour (to work)
Preparation steps
Mix the rye flour, rye berries, sourdough and buckwheat flour in a large bowl. Mix the yeast with 175 ml of warm water (approximately 6 ounces) and add into the flour. Add sugar, salt and oil and as much water as needed for the dough to absorb without becoming soft. Knead by hand on a floured surface for about 10 minutes. Put back into the bowl, sprinkle with flour and let rest covered for at least 4 hours.
Line baking sheet with parchment paper. Knead the dough again and incorporate half of the grain medley. Halve the dough, form into loaves and place on the baking sheet. Let rest again for about 2 hours.
Preheat the oven to 240°C (approximately 465°F).
Sprinkle the loaves with lukewarm water and the remaining grains. Make a cut in the center about 1/2 cm (approximately 1/5 inch). Bake for about 10 minutes, then lower the temperature to 220°C (approximately 430°F) and bake for another 30-40 minutes. Let cool on a wire rack.
