Runner's Bread

A rye sourdough with multiple types of flour and grains that has the potential of being my new favorite. It is pretty easy to make, requires quite a few ingredients though: Four different types of flour and four different grains.

Sourdough

• 75g (2 5/8 oz) whole grain rye flour
• 7.5g (1/4 oz) rye sourdough starter
• 60ml (2 oz) water

Combine all ingredients in a bowl with a lid and stir until smooth. Cover with lid or plastic wrap and let prove at room temperature for 14-16 hours.

Soaker

• 50g (1 3/4 oz) flax seeds
• 25g (7/8 oz) sunflower seeds
• 25g (7/8 oz) pumpkin seeds
• 25g (7/8 oz) sesame seeds
• 13g (2 tsp) roasted rye malt powder
• 125ml (1/2 cup) water

Roast sunflower seeds and pumpkin seeds (separately) in a pan without oil over medium heat until you can smell the aroma. Combine all ingredients in a bowl or jar with a lid and stir well. Cover and place in the refrigerator over night.

Main Dough

• Sourdough
• Soaker
• 55g (2 oz) whole grain rye flour
• 55g (2 oz) light rye flour
• 95g (3 3/8 oz) all purpose wheat flour
• 50g (1 3/4 oz) whole grain wheat flour
• 50g (1 3/4 oz) white spelt flour
• 9g (1 1/4 tsp) salt
• 10g (3/8 oz) honey
• 9g fresh wet yeast, or 1 1/4 tsp of Active Dry Yeast, 1/2 tsp of sugar and 32ml (1 oz) of water, mixed and let stand for 10 minutes 
• 130ml (4 3/8 oz) lukewarm water
• Sunflower seeds, pumpkin seeds, flax seeds and sesame seeds for decoration

Dissolve yeast in water and then combine all ingredients in a mixing bowl and give it a quick stir. Knead with the dough hook on low speed for 10 minutes, increase speed and knead for another 4 minutes. Cover with a kitchen towel and let rest at room temperature for 25 minutes.

Quickly knead on a floured surface and form into elongated shape. Brush the surface with cold water and roll in seed mix (about equals amounts). Place in greased baking pan and cover with kitchen towel. Let prove at room temperature for 50-60 minutes.

Preheat oven to 240°C (465°F) and place a shallow baking pan on the bottom of the oven.

Make 3 diagonal cuts across the surface of the bread (about 1 cm/1/2 inch deep) and transfer to a rack in the lower third of the oven. Pour water on the baking pan below and close the oven door. Immediately reduce the temperature to 200°C (395°F). Open oven door after 3 minutes to let out excess steam, keep the oven door open for 1-2 minutes by placing a wooding spoon between the door and the oven.

Bake for a total of 45 minutes and take out of the pan immediately.

Let cool on a cooling rack.

Original recipe by Arno Simon, Marie Therese Simon, Alexander Schmidt in "Das große Buch vom Brot" (German language), published by Christian Verlag. The original recipe made 2 smaller breads so I used the same amount of the grains in the soaker but half of all other ingredients to make one larger bread.