450 g wheat flour 450 g rye flour 225 g seven-grain flour sourdough (made from remaining dough or from fresh starter culture - sold at health food stores) water 2 tsp. table salt 1 cup soaked wheat grains, sun flower kernels, sesame, linseed, dried herbs (caraway, thyme, oregano, ...) - to taste
Add one third of total amount of flour to sourdough and enough water (500
ml) to make a batter. Let rise at room temperature until the
dough has about doubled in volume (about half a day).
Retain three table spoons of the batter for the next bread and store in fridge.
Add the remaining flour, salt, grains and herbs and as much water (500 ml) as to make a sticky but fluid dough. Let rise for another half a day or until the volume has doubled. Fill dough into two greased and wheatlet-coated bread forms and bake at 200 C (400 F) for one and a half to two hours.
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