30 min (but should raise overnight in the fridge)
1 rye bread
1 L water
9g dry yeast
30 g chia seeds
250 g sourdough (preferably a thin 100% hydrated sourdough)
150 g Agrain® 03 Maskmel stout
50 g split rye kernels
250 g smoked wheat / whole grain
350 g Rye flour / wholegrain
30g hemp seed oil
50 g coarse rolled oatmeal - could also be rye gryn/flakes to keep the rye theme
50 g sunflower cores
50 g pumpkin seeds
20 g sesame seeds
20 g flaxseeds
Stir in a large bowl so the chia seeds don't stick together.
Add Agrain® 03 Maskflour, split rye kernels, smoked wheat flour, rye flour, hemp seed oil, oatmeal, 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.
Grease a rye bread shape, fill the mould 3/4 (if there's dough left, fill this in some small muffin molds). Garnish with grains and put household film over the mold. Let the bread rise for 2-5 hours on the kitchen table until it gets about 1/2 times larger (how fast your dough raises depends on the temperature in the kitchen as well as your sourdough). Once the bread is raised to the top of the mould, put it in the fridge and it stands until the next day. At night in the fridge goes that the bread develops flavor and binds moisture in the kernels.
Heat the oven to 175 degrees. Bake the bread for about 1hour and 20minutes, or until the bread has an internal temperature of 98 degrees. Remove the bread from the oven and out of the mould and place it on a rack to cool down.