Schrotbrot (Martin Poet Stoldt)
One of my favorite breads: a real “ wing it formula”:).
750gr of ripe rye SD
750gr medium rye flour
250gr Mixed cracked grains ( whatever is in your pantry)
150gr Sunflower seeds
100gr rolled oats
some ground flax
cover the grains with boiling water the night before baking
then mix all the ingredients to a good consistency ( will need some more water)
I fill 3 Pullman pans with 1000gr dough and some small pans with the rest
ferment at room temp till double ( has been between 5 and 8 hours)
preheat to 480F, bake 15 min@480F, 30min@400F, 25-30min@350F.
let Rest at least a day or two.