By Galateia Pamporidi
Ingredients
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
Method
Step 1:
Put all the ingredients for the “sponge” in a deep bowl or in the mixer bin.
Step 2:
Beat the mixture with wire until it becomes thick slurry.
Step 3:
In another deep bowl, mix all the dough materials except the olive oil.
Step 4:
Important: Do not let the salt come into direct contact with the yeast because it will lose its qualities.
Step 5:
Just add the yeast first, stir and then add the salt.
Combine the two mixtures:
Step 1:
Using a spoon, put the dough mixture onto the sponge surface.
Step 2:
Put spoonful to spoonful, without stirring until all the surface of the slurry is covered.
Step 3:
Do not mix the two mixes. Cover the bowl with a plastic film and leave it on the kitchen bench for 1-4 hours.
Step 4:
You will notice that the slurry will inflate and penetrate the dough materials by the surface.
Step 5:
If not, do not worry, this process will happen in the refrigerator.
Step 6:
Place the bowl in the refrigerator and leave it for 12 hours.
Step 7:
The next day, take it out of the refrigerator and leave it out for an hour.
Step 8:
Then add half a tablespoon of olive oil and join the two mixes to the mixer with the dough tool.
Step 9:
Knead very well for at least 10 minutes until it becomes an elastic dough.
Step 10:
If you do not have a mixer, join the ingredients with a wooden spoon and then knead them with your hands.
Step 11:
The final dough will be soft and slightly damp.
Step 12:
Make the dough into a ball and put it in an oiled bowl.
Step 13:
Turn it upside down and around it until it has olive oil all over it.
Step 14:
Cover with a plastic film and allow it to rise for one to two hours or until it becomes about double the size.
Step 15:
Preheat the oven to 240 ° C for at least one hour before baking the bread.
Step 16:
Grease a narrow form with olive oil.
Step 17:
Spread the dough (it will deflate in the mold but will then rise again) in an elongated shape that will fit your shape.
Step 18:
Sprinkle around with flour and put it on the mold.
Step 19:
Cover it loosely with a cotton towel and let it refresh for 30-45 minutes.
Step 20:
With a sharp knife, cut the bread in half.
Step 21:
Bake in the preheated oven for 5 minutes. Lower the temperature to 210 ° C and bake for another 20 ‘.
Step 22:
Remove the bread from the oven and from the mold and let it cool on a grill.
Step 23:
Wait for 30 minutes before you taste it.
