SEEDED MILLED RYE BREAD
Ingredients
125 g of active starter fed exclusively with rye the previous day
100 g of type T65 (high-gluten) white flour
120 g of rye flour
½ teaspoon of powdered malt (optional)
40 g of crushed rye grains
40 g of whole-grain wheat
300 g of water
85 g of mixed seeds (sunflower, squash, flax, sesame, etc.)
1 tablespoon of honey
6 g of salt
Oat or wheat flakes for the exterior
STEPS
Preparing the seeds: Dissolve the starter in the water. Pour in the wheat and rye grains and the seed mixture. Let soak for 8 to 12 hours.
Mixing: The next day, add the flours, honey, salt, and malt powder. Mix with a wooden spoon. Pour the mixture into a cake pan covered in parchment paper.
Spray a little water on top and sprinkle with the flakes.
Rise and baking: Let rise for 2 to 3 hours, depending on the room temperature, before baking it for 1 hour to 1 hour and 15 minutes in an oven preheated to about 345°F (175°C).
Take the bread out of the oven and let it stand for several hours before cutting. Ideally, wait until the next day to eat it.
