By Galateia Pamporidi
For the sponge:
- ¾ cup hard flour
- ¾ cup rye flour
- ½ teaspoon of dry yeast
- 1 teaspoon of sugar
- ½ spoon of honey
- 1 ¾ cup water
For the dough:
- 2 cups rustic (hard) flour
- ¼ cup whole wheat flour
- ¾ teaspoon of dry yeast
- 2 tablespoons of linseed coffee
- 2 tablespoons pumpkin seeds
- 2 tablespoons of sunflower seeds
- 2 tablespoons sesame
- ½ spoon of salt
- ½ spoon of olive oil plus extra for the bowl
Put all the ingredients for the “sponge” in a deep bowl or in the mixer bin.
Beat the mixture with wire until it becomes thick slurry.
In another deep bowl, mix all the dough materials except the olive oil.
Important: Do not let the salt come into direct contact with the yeast because it will lose its qualities.
Just add the yeast first, stir and then add the salt.
Combine the two mixtures:
Using a spoon, put the dough mixture onto the sponge surface.
Put spoonful to spoonful, without stirring until all the surface of the slurry is covered.
Do not mix the two mixes. Cover the bowl with a plastic film and leave it on the kitchen bench for 1-4 hours.
You will notice that the slurry will inflate and penetrate the dough materials by the surface.
If not, do not worry, this process will happen in the refrigerator.
Place the bowl in the refrigerator and leave it for 12 hours.
The next day, take it out of the refrigerator and leave it out for an hour.
Then add half a tablespoon of olive oil and join the two mixes to the mixer with the dough tool.
Knead very well for at least 10 minutes until it becomes an elastic dough.
If you do not have a mixer, join the ingredients with a wooden spoon and then knead them with your hands.
The final dough will be soft and slightly damp.
Make the dough into a ball and put it in an oiled bowl.
Turn it upside down and around it until it has olive oil all over it.
Cover with a plastic film and allow it to rise for one to two hours or until it becomes about double the size.
Preheat the oven to 240 ° C for at least one hour before baking the bread.
Grease a narrow form with olive oil.
Spread the dough (it will deflate in the mold but will then rise again) in an elongated shape that will fit your shape.
Sprinkle around with flour and put it on the mold.
Cover it loosely with a cotton towel and let it refresh for 30-45 minutes.
With a sharp knife, cut the bread in half.
Bake in the preheated oven for 5 minutes. Lower the temperature to 210 ° C and bake for another 20 ‘.
Remove the bread from the oven and from the mold and let it cool on a grill.
Wait for 30 minutes before you taste it.