Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | grain of choice | 100 g | 356 kcal11g protein · 71g carbs · 3g fat · 4g fibre | Buy |
| 2 | linseed | 40 g | — | Buy |
| 3 | sesame | 30 g | 240 kcal0g protein · 0g carbs · 27g fat | Buy |
| 4 | sunflower seeds | 30 g | 183 kcal6g protein · 7g carbs · 15g fat · 2g fibre | Buy |
| 5 | water | 600 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 6 | sourdough | 400 g | — | Buy |
| 7 | water | 200 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 8 | rye flour | 200 g | 719 kcal17g protein · 154g carbs · 4g fat · 27g fibre | Buy |
| 9 | wheat flour | 300 g | 1110 kcal45g protein · 214g carbs · 8g fat · 32g fibre | Buy |
| 10 | sea salt | 20 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 11 | bread spice | 2 tsp | 17 kcal1g protein · 4g carbs · 0g fat | Buy |
| 12 | soaked seeds and grains | 0 g | — | Buy |
Total, all ingredients2625 kcal · 80g protein · 450g carbs · 57g fat · 65g fiber
Per servingno servings count given
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Directions
Feed your sourdough starter for the next day.
Boil the grain in 500g water for 45 minutes.
Put the seeds and 100g water into a bowl.
Store everything in a locked bowl overnight (13-16h).
Remove leftover water from the seeds and grains
Stir all ingredients for the bread and knead them well.
Let the dough rest for 5 hours in warm (25-30°C) conditions.
Preheat the oven to 250°C.
Bake for up to 20 minute with steam.
Release the steam and turn the heat down to 150°C.
Bake for another 50-60 minutes
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