Try This Incredibly Crunchy and Delicious Sourdough Bread! The flaxseed protein and Styrian pumpkin seeds give this bread an extra protein boost!
Recipe:
- 300g rye flour
- 150g spelt whole grain flour
- 25g flaxseed protein @schalkmuehle
- 10g salt
- 25g pumpkin seeds @schalkmuehle
- 150g sourdough starter
- 350-400g lukewarm water
Instructions:
- Mix all ingredients briefly to form a dough.
- Let it rise for about 12 hours.
- Place the dough in a bread mold and let it rest for another 1-2 hours.
- Turn it onto a baking sheet and bake at 210°C (hot air) with plenty of steam for about 40 minutes.
Alternative: For a quicker version, replace the sourdough with 21g of fresh yeast and add 10g of bread spice. The rising time will be reduced to 1 hour.
Enjoy your meal!
Thanks to Viktoria Puller (@kraftgefuehl.viktoriapuller) for this fantastic recipe!
