Now don’t let the kids eat too much cake – they also need some healthy bread!
(2 loaves or 1 loaf and some rolls)
21/2 dl (1 cup) sour dough (if you have)
3/4 l (3 cups) tepid water
1 tsp (dry) yeast
21/2 dl (1 cup) rye flour
21/2 dl (1 cup) durum flour
ca. 13 dl (5 1/2 cups) whole wheat flour/ wheat flour
1 TBSP sea salt
1 TBSP honey or golden syrup
2 TBSP poppy seeds
2 TBSP sesame seeds
2 TBSP sunflower seeds
Put the sour dough in a mixer with a hook and add the water. Let it run for 1 minute.
Stir in the yeast and add the flours. Turn the mixer on and let it run for about 5 minutes.
Add salt and honey and let it run a couple of minutes more.
Remove the hook and cover the bowl with plastic. Let the dough rise 2-3 hours on the kitchen table or in the fridge for 18-24 hours.
Mix the seeds on a plate.
Let the dough fall out of the bowl onto a floured table and form loaves and/or rolls.
Pres them into the seeds and place them on a couple of baking sheets.
Cover them with a damp cloth and let them rise 20 minutes.
Preheat oven to 225 degrees C (450 degrees F). Carefully remove the cover, slit the tops and bake the loaves for 25 to 30 minutes/ rolls 15 minutes - until crust is golden brown and the inner temperature is 96-98 degrees C (205 degrees F).
Let the loaves cool at least 30 minutes on a wire rack.