220g Rye sourdough (ca. 100% hydration)
125g Organic Emmer Wholemeal Flour (414)
65g Organic Light Rye Flour - Type 997 (601)
Sourdough: I grow the sourdough with Organic Dark Rye Flour - Type 1350 (603) at room temperature for 36 hours: mix 100g starter (100% hydration: 50% flour, 50% water) with 40g dark rye and 60g cold water, let grow for 12 hours, add 80g dark rye and 80g cold water, let grow for 12 hours, add 160g dark rye and 140g water and let grow again for 12 hours. This will make more than 220g sourdough; I usually make flower bread and one or two loafs at the same time.
Mixing: Mix all ingredient apart from the oats into a soft and sticky dough. Knead until everything is well mixed.
Shaping & proving: Take one big spoon of dough and use a second spoon to place the dough in a bowl of oats, cover the ball of dough with oats and roll to shape. Place the oats covered ball of dough in the middle of the baking tray (20cm dia x 2.5cm). Repeat and place slightly smaller balls of dough in the oats, roll to longish shape and place them around the middle one. Let prove at room temperature for 5 to 8 hours.
Baking: Bake first 5 to 10 minutes at between 230°C and 240°C. Bake for another 25 minutes between 180°C and 190°C.
To make sunflower bread use sunflower seeds instead of oats for the middle ball of dough.