Dreikernebrot - German Rye & Grain Bread

Directions

Start the starter and the overnight dough the evening before you make the bread.

To make the starter:

In a bowl, mix the flour, yeast and water until a dough ball forms.

Knead for 5 minutes.

The starter will rise slightly next day.

Place the dough in a bowl coated with cooking spray, cover with a plastic wrap and chill in the refrigerate.

To make the overnight dough:

In a bowl, mix together flours, flax seed, salt and water until a soft dough forms.

Wrap with a plastic wrap and let stay at room temperature overnight.

To make the bread:

Next day, take the starter out of the frige an hour before you start to make the bread.

Cut the starter and overnight dough into several small pieces and put them together in a mixing bowl with an electric dough hook.

Sprinkle ¼ cup plus 2 tablespoons whole wheat flour over.

Place the sesame, sunflower, pumpkin seeds, salt and yeast that’s mixed with 1 tablespoon water.

Knead all the ingredients together for about 8 minutes.

Add a little more flour if the dough seems stick to the bowl.

Transfer the dough into a large bowl coated with cooking spray.

Allow the dough to rise at a warm place until doubled in volume, 1 to 2 hours, depending on how warm your place it.

Either shape the dough into a round loaf, place it onto a cooking sheet; or place the dough into a greased loaf pan.

Do not knead the dough again. Let it rise for another 1 to 2 hours until almost double.

Preheat the oven to 500°F.

If you are making a round loaf, slash the top about ¼ inch deep to draw a cross.

Pour 2 cups of boiling water into a separate loaf pan, and place into the oven, which makes steam during the baking.

Put the bread into the oven.

Turn oven down to 450°F after 10 minutes and bake for 38 minutes.

Let cool in the cookie sheet or pan on a wire rack for about 10 minutes.

Remove onto the wire rack and cool completely.

Slice and serve.