Preparation time:
30 min (but should rise overnight in the fridge)
Skill level:
Advanced
Amount:
1 rye bread
1 L water
9 g dry yeast
30 g chia seeds
250 g sourdough (preferably a thin 100% hydrated sourdough)
150 g Agrain® 03 Stout Super Grain Flour
50 g cracked rye kernels
250 g Ølands-wheat flour/whole grain flour
350 g rye flour/wholegrain flour
20 g salt
30 g hemp seed oil
50 g coarse rolled oats - could also be rye flakes
50 g sunflower seeds
50 g pumpkin seeds
20 g sesame seeds
20 g flaxseeds
Day 1:
Mix water, yeast, chia seeds and sourdough in a large bowl. Mix it well so the chia seeds don't stick together.
Add Agrain® 03 Super Grain Flour, cracked rye kernels, ølands-wheat flour, rye flour, hemp seed oil, oats as well as salt. Stir well, use a wooden spoon - for about 8-10 minutes. Add the kernels and continue mixing until the kernels are well distributed. The mixture should be sticky, soft and wet but not liquid.
Rub oil or butter on the sides of a rye bread tin, fill it up 3/4 (if there's dough left, fill this in some small muffin tins). Garnish with grains and cover with plastic wrap. Let the bread rise for 2-5 hours on the kitchen table until it gets about 1/2 times larger (how fast your dough rises depends on the temperature in the kitchen as well as your sourdough). Once the bread has risen to the top of the tin, put it in the fridge leave it until the next day. Letting it sit in the fridge overnight makes the bread develop more flavor and the kernels absorb more luquid.
Day 2:
Heat the oven to 175 degrees. Bake the bread for about 1 hour and 20 minutes, or until the bread has an internal temperature of 98 degrees. Remove the bread from the oven and out of the tin and place it on a rack to cool down.
