Whole Seven Grains

Seven different grains are used to make this sourdough bread. Three different whole grain flours - rye, wheat and spelt - and a soaker made from sunflower seeds, pumpkin seeds, flax seeds and oat flakes. The rye sourdough is also made from whole grain flour, but that is quite normal for me, I simply always make my rye sourdough with whole grain flour.

Sourdough

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

Combine all ingredients in a mixing bowl or jar with a lid and stir well. Cover and let ferment at room temperature for 14-16 hours.

Soaker

• 75g (2 5/8 oz) oat flakes
• 35g (1 1/4 oz) sunflower seeds
• 25g (7/8 oz) pumpkin seeds
• 15g (1/2 oz) flax seeds
• 7g (1 tsp) salt
• 200ml (6 3/4 oz) warm water

Roast sunflower seeds and pumpkin seeds separately in a pan without oil over medium heat until you smell their aroma. Then transfer all seeds and the salt into a bowl or jar with a lid and pour water over. Stir it around a little, then cover with lid and leave out at room temperature over night (or at least 3 hours).

Main Dough

• Sourdough
• Soaker
• 150g (5 1/4 oz) whole grain wheat flour
• 150g (5 1/4 oz) whole grain spelt flour
• 130g (4 1/2 oz) whole grain rye flour
• 3.5g (1/2 tsp) salt
• 7g (1/4 oz) fresh wet yeast  or 1 tsp of Active Dry Yeast, 1/2 tsp of sugar and 26ml (7/8 oz) of water, mixed and let stand for 10 minutes
• 80ml (1/3 cup) water
• sunflower seeds for decoration
• oat flakes for decoration

Combine all ingredients in a mixing bowl and give it a quick stir. Then mix with the dough hook on low speed for 15 minutes. Increase speed to 2 and knead for another 3 minutes. Cover and let rest for 30 minutes.

On a lightly floured surface form dough into rectangular shape and brush the surface with cold water. Then roll in (50/50) sunflower seeds/oat flakes mix and transfer into a greased baking pan. Let rest for 30 minutes.

Meanwhile preheat oven to 230°C (445°F).

Place baking pan on middle rack of the oven and spray water onto the walls 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 30 minutes.

Let cool on a cooling rack.

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