Sourdough Duo

I found this recipe for a ~50/50 rye/wheat bread and decided to go all the way and also make it 50/50 rye/wheat sourdough. I always have enough of both sourdoughs around, so I didn't actually have to make it the day before. Combined with a soaker of rye berries and a variety of grains and seeds this bread came out excellent. There are about 4.5 hours of proving , so bring some time when you make this.

Rye Sourdough

• 45g (1 1/2 oz) whole grain rye flour
• 45ml (1 1/2 oz) water
• 5g (1/8 oz) rye sourdough starter.

Combine all ingredients in a mixing bowl and stir well. Cover and let prove at room temperature for 14 hours. If you have 90g (3 1/8 oz) of rye sourdough (starter) you can also just use that directly for the main dough.

Wheat Sourdough

• 45g (1 1/2 oz) all purpose wheat flour
• 45ml (1 1/2 oz) water
• 5g (1/8 oz) wheat sourdough starter

Combine all ingredients in a mixing bowl and stir well. Cover and let prove at room temperature for 14 hours. If you have 90g (3 1/8 oz) of wheat sourdough (starter) you can also just use that directly for the main dough.

Soaker

• 35g (1 1/4 oz) millet
• 35g (1 1/4 oz) rye berries
• 140ml (4 3/4 oz) water

Combine all ingredients in a small pot and bring water to a boil. Take off the heat, cover with lid and let cool; then place in the fridge over night.

Main Dough

• Sourdoughs
• Soaker
• 160g (5 5/8 oz) whole grain wheat flour
• 160g (5 5/8 oz) whole grain rye flour
• 35g (1 1/4 oz) wheat bread flour or all purpose wheat flour
• 35g (1 1/4 oz) sunflower seeds
• 35g (1 1/4 oz) pumpkin seeds
• 250ml (1 cup) water
• 14g (1/2 oz) fresh wet yeast, or 2 tsp of Active Dry Yeast, 1 tsp of sugar and 50ml (1 5/8 oz) water, mixed and let stand for 10 minutes.
• 14g (2 tsp) salt
• Sesame seeds for decoration
• Oat flakes for decoration

Roast sunflower seeds and pumpkin seeds in a pan without oil over medium heat until you can smell their aroma. Let cool.

Combine flour, sourdough water, salt and yeast in a mixing bowl and give it a quick stir. Knead with a dough hook on speed 2 for 8 minutes, then add sunflower seeds and pumpkin seeds and knead for another 2 minutes (on 2). Cover and let prove for 3 hours at room temperature.

Add soaker to the mixing bowl and knead with dough hook on low speed for 10 minutes. Cover and let rest at room temperature for 45 minutes.

Grease a rectangular baking pan with butter. Mix sesame seeds and oat flakes and sprinkle into the pan on bottom and sides. On a floured surface quickly form dough into rectangular shape and transfer into baking pan. Sprinkle more of the sesame seed/oat flakes mix on top. Cover with plastic wrap and let prove for 45 minutes.

Place a shallow, rectangular baking pan on the bottom rack of the oven and preheat to 250°C (485°F).

Place bread pan on middle rack of the oven and pour about a cup of water into the baking pan on the bottom. Bake for 15 minutes, then take out the pan with water and reduce temperature to 200°C (395°F). Bake for another 30 minutes.

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

Based on a recipe by Bernd Kütscher, in "Deutschlands bester Bäcker" published by  Johann Lafer for Gräfe & Unzer. I made a few modifications to the grains used and went for 50/50 rye/wheat sourdough.