3 hours (including rest and cooking time)
1 rye bread
25 g fresh yeast
3 dl water
80 g sunflower seeds
60 g flaxseeds
200 g rye kernels
500g rye flour
120 g Agrain® 03 Super Grain FlourStout
1/2 litre yogurt
120 g wheat flour
12 g salt
Dissolve yeast and water.
Add the kernels, flour and stir it together - if necessary, on the mixer.
Leave the dough to rest at room temperature for 1 hour.
Put the dough in a greased rye bread bake tin (alternatively covered with baking paper) and let it rise for 30 minutes.
Brush with a little water on top and sprinkle with grains.
Heat the oven to 200 degrees (hot air) - put the rye bread in the oven and immediately turn down to 160 degrees (hot air). Bake the bread in the oven for 1 hour and 15 minutes.