Ketex' Multi-Grain Bread

I really felt like making a bread with some kind of seeds and I got lucky and found a recipe from my favorite source, Ketex, that I had apparently previously overlooked. It's a rye sourdough with almost all the grains and seeds I have around. Just what I needed. It's originally called 6-grain, but calls for a few things I can't get, so I replaced it with a 5-grain mix I got at a supermarket some time ago, making the total number of grains used difficult to determine. ;-)

Very nice crust and of course tons of flavor from all those grains and seeds.

Sourdough

• 120g (4 1/4 oz) rye meal
• 120ml (4 oz) water
• 12g (3/8 oz) rye sourdough starter

Combine all ingredients in a mixing bowl and stir well. Cover and let rest at room temperature for 16-18 hours.

Soaker 1

• 30g (1 oz) flax seeds
• 30g (1 oz) sesame seeds
• 30g (1 oz) sunflower seeds
• 30g (1 oz) pumpkin seeds
• 25g (7/8 oz) rye meal
• 25g (7/8 oz) cracked wheat
• 50g (1 3/4 oz) 5-grain mix
• 15g (2 tsp) salt
• 220ml (7 1/2 oz)  boiling water

Roast sesame seeds, sunflower seeds and pumkin seeds (separately) in a pot without oil on medium heat until you can smell their aroma. Then combine all ingredients in jar or bowl with a top, give it a quick stir, cover and let rest for 16-18 hours also.

Soaker 2

• 40g rye berries
• 40g spelt berries
• 120ml (4 oz) water

Place berries in a pot, stir over water and bring to a boil. Continue to boil until all water has evaporated and take off the stove.

Main Dough

• Sourdough
• Soaker 1
• Soaker 2
• 190g (6 3/4 oz) medium ground wheat flour or bread flour
• 50g (1 3/4 oz) rye flakes
• 10g (3/8 oz) fresh yeast or  1 1/2 tsp Active Dry Yeast, 3/4 tsp of sugar and 40ml (1 3/8oz) of water, mixed and let stand for about 10 minutes
• 1 tsp barley malt powder
• 60ml (2 oz) water 
• rye or oat flakes for coating

Combine all ingredients in a mixing bowl and mix for 7 minutes. Cover and let rest for 30 minutes.

Form dough first into round and then elongated shape. Brush surface with water and roll in rye flakes. Transfer into lightly floured rectangular banneton, cover with plastic wrap and let proof for 60 minutes at 90°F (32°C) - oven with just the oven light on should provide around that temperature - or 75 minutes at room temperature.

Preheat oven to 485°F (250°C).

Place parchement paper on a baking sheet and turn over dough from the basket. Place on middle rack, spray water into the oven and bake for 15 minutes. Then open the oven door to let out the steam and reduce temperature to 360°F (180°C) and bake with falling temperature for another 45 minutes.

Let cool on a cooling rack.

Original recipe (German language) on ketex.de.