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🍳 Crunchy Rye Grain Bread

2606 kcal · 30 min · 4 servings

Ingredients

• 400 g sourdough (rye)
• 100 g 5-grain flakes
• 200 g rye flour
• 150 g whole wheat flour
• 200 ml lukewarm water
• 1 tbsp salt
• 2 tbsp baking malt
• 80 g seeds (dark and light sesame, flaxseed... )

Instructions

1. 1. Pour 85 milliliters of water over the multi-grain flakes.
2. 2. Let the flakes soak for about 10 minutes.
3. 3. Mix all remaining ingredients with the soaked flakes to form a soft dough.
4. 4. Let the dough rest for approx. 20 minutes.
5. 5. Knead the dough vigorously again after the resting period.
6. 6. Spread seeds into a loaf or cake pan.
7. 7. Fill the dough into the prepared pan.
8. 8. Sprinkle the surface with additional seeds if desired.
9. 9. Let the bread rise for 2 hours.
10. 10. Preheat the oven to 175 degrees Celsius with top and bottom heat.
11. 11. Bake the bread for approx. 90 minutes.
12. 12. Cover the bread if necessary to prevent it from becoming too dark.

Nutrition per serving

• kcal: 2606
• Protein: 94 g · Fett/Fat: 54 g · Carbs: 432 g