In this video I will show how to make 100% whole grain rye bread on sourdough starter with seeds and buckwheat. This type of bread is common in German-speaking countries and Scandinavian countries. The bread has one and a half times more seeds than flour, namely 156 g of seeds per 100 g of flour. The bread is easy to make and is suitable for baking even for beginners.
Sourdough
120 g whole grain rye flour
120 g water 30-35C
12 g rye starter
10-12 hours at room temperature
Soaker 1
85 g flax seeds
85 g room temperature water
Leave until the next morning at room temperature
Soaker 2
85 g sunflower seeds
85 g pumpkin seeds
70 g buckwheat (roasted)
50 g sesame seeds
270 g water 80-90C
Leave until the next morning at room temperature
Dough
All sourdough starter
All soaker 1
All soaker 2
120 g whole wheat flour
11 g salt
00:00 Presentation
00:14 Soaker 1
01:11 Soaker 2
01:56 Dough
04:13 Molding
05:59 Baking
06:58 Tasting
#Germanbread #Scandinavianbread #Danishbread
24 июл 2024
