|Preparation : 15 min||Resting : 5 hr|
|Cooking : 50 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|200||g rye seeds
|200||g wheat seeds
|100||g sunflower seeds
|1||tbsp dried baker's yeast
|1||tsp ground mixed spices: Fennel, cumin, aniseed, coriander (optional)
|½||tblsp yeast extract (7 g)
|50||g sunflower seeds|
Put all the grains in the bowl and run EXPERT programme 3 minutes/speed 18 (without heating).
Pour 220 ml of water into bowl and add remaining ingredients. Run EXPERT programme for 1 minute/speed 5 (without heating) to make dough.
Push down with a spatula and run EXPERT programme 1 minute/speed 13 (without heating).
Leave dough at room temperature for 4 hours.
Put dough into bowl with remaining 80 ml water. Knead with EXPERT programme 4 minutes/speed 9 (without heating). Leave dough to rise at room temperature for 1 hour.
Shape into a loaf and roll in sunflower seeds. Bake for 50 minutes at 220°C without preheating oven.