Wholemeal Bread

For the wholemeal bread, first put the wholemeal rye flour in a bowl for the sourdough and pour lukewarm water over it.

Add the sourdough and mix everything with a whisk. Now let this mixture rise for 16 hours in a warm place.

The next day, mix coarse wholemeal meal for the scalded bread with the hot water. Let the mixture rest in a warm place for 3 hours.

Mix the coarse wholemeal dough and the scalded dough together and knead well. Then add the fine whole rye meal, crumble in the yeast and add the salt.

Add the maple syrup and the lukewarm water. Knead everything well again. Remove the mixture from the bowl and add the seeds. Let it rest for another 10 minutes.

Put some flour on the work surface and roll the dough in it. Shape the bread and put it in a loaf pan. (loaf pan about 12 cm wide and 24 cm long) cover with a tea towel and let rest again for an hour.

Preheat the oven to 240 °C and bake the bread in it for 30 minutes. Then turn the oven down to 200 °C and continue baking for about 70 minutes. Remove the finished bread from the pan and let it cool.

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