Vitalis

Once more I made a bread with two sourdoughs, rye and wheat in equal amounts. I like doing that on occasion recently when I make a bread that is around 50/50 rye/wheat flour. This time all the flour (except in the wheat sourdough) is whole grain flour; and of course some grains and seeds round it all up, in this case rye meal, sunflower seeds and oat flakes.

Rye Sourdough

• 80g (2 3/4 oz) whole grain rye flour
• 80ml (1/3 cup) water
• 8g (1/4 oz) rye sourdough starter

Combine all ingredients in a mixing bowl and stir well. Cover with lid or plastic wrap and let rest for 14-18 hours at room temperature.

Wheat Sourdough

• 80g (2 3/4 oz) all purpose wheat flour (or whole grain wheat flour)
• 80ml (1/3 cup) water
• 8g (1/4 oz) wheat sourdough starter

Combine all ingredients in a mixing bowl and stir well. Cover with lid or plastic wrap and let rest for 14-18 hours at room temperature.

Instead of making two sourdoughs you can also just make a bigger batch of rye sourdough. Just double the amounts and prepare the same way. I usually have enough sourdough around so I don't really have to worry about its preparation.

Soaker

• 150g (5 1/4 oz) rye meal
• 50g (1 3/4 oz) sunflower seeds
• 50g (1 3/4 oz) oat flakes
• 200ml (6 3/4 oz) lukewarm water
• 9g (1 1/4 tsp) salt

Roast sunflower seeds in a pan without oil on medium heat until you can smell their aroma and they darken a little bit. Then combine all ingredients in a jar or bowl, pour over the water and give it a quick stir. Cover and let soak at room temperature over night.

Main Dough

• Sourdough(s)
• Soaker
• 125g (4 3/8 oz) whole grain wheat flour
• 90g (3 1/8 oz) whole grain rye flour
• 10g (1/3 oz) fresh wet yeast, or 1 1/2 tsp of Active Dry Yeast, 3/4 tsp of sugar and 40ml (1 3/8 oz) water, mixed and let stand for 10 minutes.
• 60ml (2 oz) water
• Sunflower seeds (for decoration)
• Oat flakes (for decoration)

Combine all ingredients in a mixing bowl and knead with the dough hook at low speed for 15 minutes. Then increase speed to 2 and knead for another 3 minutes. Cover and let rest for 45 minutes at room temperature or 30 minutes at 27°C (80°F).

On a floured surface quickly knead and form into elongated shape. Brush the surface with cold water and roll in a 50/50 mix of sunflower seeds and oat flakes. Then transfer into rectangular, floured banneton with the seam up. Cover with plastic wrap and let rest at room temperature for 45 minutes or at  at 27°C (80°F) for 30 minutes.

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

Cover a baking sheet with parchment paper and turn dough over onto it (seam is now down). Make a few shallow diagonal cuts into the surface and transfer to middle rack of the oven.

Bake for 10 minutes, then briefly open the oven door to let out remaining steam and reduce temperature to 215°C (420°F). Bake for another 40 minutes.

Let cool on a cooling rack.

Based on a reicpe by Peter Kapp, published in "Mein Brot" by HEEL Verlag.