Whole-Grain Sourdough Bread

Here's how:

• 1

  Day 1

  Pour boiling water over the rye kernels, sunflower seeds, and flaxseeds. Cover with a cloth and let stand overnight.

• 2

  Day 2

  Mix the scalded milk and the remaining ingredients, except for the salt, into a smooth dough for 10 minutes on low speed in a mixer. Double the time if you're kneading by hand. 

• 3

  Add the salt and knead for another 2 minutes, either in a machine or by hand; let the dough rest in a bowl covered with a dish towel for about 2 hours. 

• 4

  Pour the dough onto the table; handle it as little as possible.

• 5

  Divide the dough into pieces, shape them into rounds, and place them in a wooden proofing basket dusted with coarse rye flour.

• 6

  Cover with a cloth and let rise for about 1 hour. 

• 7

  Preheat the oven to 260 °C and, at the same time, place a pan with 0.5 L of water inside.

• 8

  Carefully remove the fully risen bread from the proofing basket and place it on a baking sheet lined with parchment paper, then put it in the oven and lower the temperature to 220 °C.

• 9

  Make sure the bread gets a nice deep color for about 20–25 minutes.

• 10

  Let it cool on a wire rack.