-==== REZKONV-Recipe - RezkonvSuite v1.1

Title: Mega-vital Sourdough Bread with sprouts
Categories: Bread, Rye sourdough, Sprouts
Yield: 1 Recipe

============================== SPROUTS ==============================
1 tablesp. Mung beans
1 tablesp. Alfalfa, lentils, mustard, mung beans
1 tablesp. Sesame

============================== STARTER ==============================
475 grams Whole-spelt flour
475 grams Whole-rye flour
550 ml Water luke warm
100 grams Rye-starter 100 % hydration

=============================== DOUGH ===============================
150 grams Whole-spelt flour
150 grams Whole-rye flour
150 grams Water
40 grams Salt
1 tablesp. Caraway seeds, ground
1 tablesp. Coriander seeds, ground

============================== SOURCE ==============================
modified recipe from
http://www.top-getreidemuehlen.de/rez_brot2.shtml
-- Edited *RK* 02/27/2006 by
-- Ulrike Westphal

Sprout the sesame for 2 days, the other seeds for 3 days.

Prepare the sourdough and ripen for 8 to 10 hours.

Add all the ingredients - except the salt - to the mixing bowl and
roughly mix together and let rest for 20 minutes.

Add the salt and knead until the dough is proper developed. I did it
15 minutes by hand. You'll get a firm, slightly sticky dough. Give
the dough onto a greased work-surface and cover with plastic.

Bulk fermentation about 1,5 hours, fold the dough after 20, 40 and
60 minutes.

Divide the dough into two pieces, about 1100 g each, shape into oval
loaves, place them into floured bannetons and cover or give them
into a plastic bag.

Let the dough proof about 75 to 90 minutes.

Heat oven to 250°C. Transfer the loaves on a peel. Slash lengthwise,
load the bread and reduce the heat to 200 °C. Bake for about 45
minutes.

=====
For pictures see

http://ostwestwind.twoday.net/stories/1646407/
or
http://ostwestwind.twoday.net/stories/1642101/