1 hour (including baking, but excluding rising) - over 2-3 days
1 rye bread
200 g active sourdough
600 g water
480 g rye flour
120 g Agrain® 03 Stout Super Grain Flour
100 g wheat flour
22 g salt
200 g cracked rye kernels (400 ml water for soaking)
30 g sunflower oil
100 g sunflower seeds
50 g pumpkin seeds
50 g flaxseeds
If you don't have a sourdough, you can buy one at your local bakery or make your own (see recipe below).
Soak the rye kernels overnight. Cover them with 400ml water and add a tablespoon of sourdough. Cover the bowl with a tea towel or plastic wrap and leave it on the kitchen table.
Put the sourdough as well as water in a large bowl. Add rye flour, Agrain® 03 Super Grain Flour, wheat flour, olive oil and salt. Use a wooden spoon to mix it. Add the softened rye kernels as well as the other grains, mixing the dough really well. The dough can still be a little wet when it's finished.
Rub oil or butter on the sides of a bread tin and fill it up with the dough. Leave some room for the dough to rise, so don't fill it to the top. Cover it with plastic wrap or a tea towel and leave the dough while it rises for about 2-5 hours or by 30-50%. How long the rising takes depends on the temperature of your kitchen and how active your sourdough is.
Once the dough has reached the top of the bread tin, place it in the fridge until the next day. You can also choose to bake the bread immediately, but if you leave it one night in the fridge the flavours develop better and the grains absorb more water.
Heat the oven to 240 degrees. Bake the ryebread in the oven for 10 minutes at 240 degrees, then adjust the temperature to 180 degrees and bake the bread for a further 45-50 minutes, or until the bread has a temperature of 98 degrees. When it is done, remove the bread from the tin and place it on a rack.
It's possible that your dough rises quite a lot, so you risk having extra dough left over. You can use the extra dough and fill a muffin pan with it and bake it.
How to make a sourdough:
Mix 90 gr wheat flour or rye flour with 125 ml water. Mix it really well so you get a lot of air into the mixture, then cover it with a lid (breathable). Leave it on the kitchen table, after 12-24 hours fill a further 125 ml of lukewarm water and 90 g flour in the mixture, stirring well so that air returns to the sourdough. At this point, you should be able to see small bubbles that means your sourdough is active.
Every 12-24 hours, repeat the process of adding flour and water, but you must take away half the sourdough each time. After a week's time, the sourdough will be ready to bake with.
A little hint: If you don't use your sourdough for a while, you can easily store it in a closed container in the fridge, just remember to feed it with flour and water once in a while. If you want to use the sourdough, take it out of the fridge the day before and add the flour and water and it will be ready the next day.