Multi-Grain Sourdough with Kamut

Seven different grains and seeds and four different types of flour go into this rye sourdough bread: Whole grain rye flour to make the sourdough; wheat, spelt and kamut flour in the main dough. A soaker made from pumpkin seeds, oat flakes, flax seeds and cracked wheat and rye provides some crunch. And finally sunflower seeds and rye flakes as decoration.

Sourdough

• 100g (3 1/2 oz) whole grain rye flour
• 80ml (1/3 cup) water
• 10g (3/8 oz) rye sourdough starter

Combine all ingredients in a mixing bowl and stir well. Cover with lid or plastic wrap and let prove at room temperature for 14 hours.

Soaker

• 40g (1 3/8 oz) pumpkin seeds
• 20g (3/4 oz) oat flakes
• 20g (3/4 oz) flax seeds
• 85g (3 oz) cracked wheat
• 50g (1 3/4 oz) rye meal
• 100ml (3 3/8 oz) lukewarm water

Roast pumpkin seeds in a pan without fat over medium heat until you can smell their aroma. Then mix all ingredients in a bowl or jar with a lid and stir well. Cover and leave at room temperature for 2 hours. You can also make it the night before; in that case add all the salt below to the soaker instead.

Main Dough

• Sourdough
• Soaker
• 100g (3 1/2 oz) wheat bread flour
• 100g (3 1/2 oz) whole grain spelt flour
• 65g (2 3/8 oz) kamut flour
• 9g (1 1/4 tsp) salt
• 7g (1/4 oz) fresh wet yeast, or 1 tsp of Active Dry Yeast, 1/2 tsp of sugar and 25ml (7/8 oz) water, mixed and let stand for 10 minutes.
• 60ml (2 oz) water
• Sunflower seeds for decoration
• Rye or oat flakes for decoration

Combine all ingredients in a mixing bowl and stir. Knead with a mixer using the dough hook for 15 minutes on low speed and then for 3 minutes on speed 2. Cover with lid or plastic wrap and let relax for 30 minutes.

On a well floured surface knead the dough quickly into elongated shape. Then brush the surface with cold water and roll in a 1:1 mix of sunflower seeds and rye flakes (or whatever else you prefer). Place in a greased baking pan and cover with plastic wrap. Let rest for 30 minutes.

Fill a shallow baking pan with 300ml (10 oz) of water and place on bottom rack of the oven. Preheat oven to 230°C (445 °F).

Place bread on middle rack of oven and bake for 10 minutes. Then quickly let out steam and reduce temperature to 215°C (420 °F). Bake for another 40 minutes.

Take out of the pan and let cool on a cooling rack.

Original reicpe by Peter Kapp, published in "Mein Brot" by HEEL Verlag.