🍞 Leckeres Oktoberbrot mit Sauerteig und Sonnenblumenkernen🍞 -Thermomix® TM31® / TM5® / TM6®

Hello everyone, nice to see you again. Today I would like to bake a sour bread with you again after a long, long time. Totally easy, you don't need many ingredients. The most important thing is sourdough. You mix 275 grams of water with 275 grams of rye flour, type 1150, and 50 grams of sourdough, i.e. fresh sourdough. And you let it ripen for 12 hours, 10 to 12 hours, and then you have your sourdough. I've already done that. This is what it looks like. Here you see the bubbles. So it's a good proportion of sourdough, the bread stays fresh for a longer time. And then I have 60 grams of sunflower seeds here with ... Oops, wait a minute. So, here we have it. I boiled and overrun 60 grams of sunflower seeds with 60 milliliters or 60 grams of water in a thermomix, and I let it ripen for 6 hours. Because you know, or in the other videos I've always told you, if you process seeds in your bread or rolls, you practically always soak them, always pour over boiling water and soak them. Because if you don't do that, the seeds will take the moisture out of your bread, and it could dry out or dry out quickly. The seeds are fully soaked with liquid and they no longer need the liquid of the bread. Yes, I've practically drained the rest of the water. And we're actually going to get started right now. The gas button has to come out because it's not quite in there. First of all, we will heat 220 grams of water. At 40 degrees, so not 37 degrees, but really 40 degrees. Because I always find it so interesting, a lot of people ask, is there really no baking powder in there, or is there really ... I've actually gotten used to saying that it's really like that. So not 37 degrees, but actually 40 degrees. I also wonder why I have to justify myself, but yes, it's just strange. So, two minutes, 40 degrees. Yes, our water is now heated to 40 degrees. Now we add 580 grams of active sourdough. There is no sourdough extract or anything else in the packets, because they are dead, they have no drive. We actually work here without yeast. Who says he has a fresh sourdough, he can use a crumb of yeast as a support for safety. But really just add a large pin. But the recipe is actually without yeast. So, 580 grams. And the rest that's in there now, that's why I have ... Normally you would have to get more out of it, because I said you take 50 grams of active sourdough. 20 grams should be enough to apply another sourdough. Yes, that's the rest who works with sourdough, knows it. So, the little bit comes back into the refrigerator and is processed for the next sourdough bread. Then comes 300 grams of rye flour, type 1150, and 1 1⁄2 teaspoons of salt. Our sunflower seeds we'll add later. These ingredients are now kneaded for 5 minutes on the dough kneader. Yes, the first kneading time is over. I'll show you. That's what it looks like. Now I put the flour, which is here on the edge, in the middle. If you want, you can also add some bread spices. I unfortunately threw mine on the floor and the glass is completely broken. So I don't have any more. But it wasn't today, it was already baking the last bread. So, now we add our softened sunflower seeds. You can also use pumpkin seeds, you can also leave them out completely. That doesn't matter. Put the lid on and we'll knead them for another minute. Yes, and actually most of the work is over now. The rest is actually done by the dough. And now we will practically pour it into a bowl. That's what it looks like. And the seeds, which are now on the edge, don't roll at all when filling. They still fall down. And also into the dough. Into the bowl. So, our dough is now practically filled. A creamy consistency, but that fits. And it always depends on how you lead your sourdough. Do you lead it a little firmer? Then the doughs were also a little firmer. Do you lead it a little softer? It is logical that the dough will then also become softer. So, lid on. And now you let it go at room temperature for half an hour. Of course, not much will happen to the dough in half an hour. That's clear. Then we will fold it and put it in a fermentation basket. And then we can rest there. Yes, now into the lid. Yes, after half an hour, as announced earlier, not much has happened. That's what it looks like. I have now floured my work surface. Then I have a fermentation basket here. I have now lined it with a cloth and also lightly floured it. It doesn't matter to the bread whether you put it in a long grain basket or in a round one. That doesn't matter to the dough. That's what it's all about. So, there I had my dough. Now we put the dough on our floured work surface. And you can already see how it has already started to work here without yeast. Air bubbles. So, now we practically use our third hand to help and fold the dough. Always flour a little. Just not too much. We don't want to work in the flour, but only so that it helps us to shape the dough well. Let's do it all. Flour. It's a little wobbly. Now we put the dough practically into our baking basket. I'm going to lay it out with a cloth now. Nothing can go wrong with that. You don't have to be afraid that it will stick to the baking basket. Yes, when we've done that, I'll just turn the sides of my cloth. And so we let the dough rise for about 60 to 80 minutes. You can see that it rises really nicely. So, as I said, let it rise for 60 to 80 minutes. The dough has now practically cooled down from our room temperature. And then it can actually be baked. So you see, no witchcraft works very, very quickly. Yes, see you later, before it comes in the oven. Yes, my dough has now risen for 80 minutes. Let's see. And so you know when the dough is ripe enough to bake, just do the pressure test by pressing on it once. And when the dough comes back to you, look like this, it means it's ready for the oven. So, we're not going to turn it around, but I'm going to bake it on this side. I'm just going to use a baking sheet for this. If you don't have a baking sheet with holes, just use a baking sheet with baking paper or a baking stone. I've already preheated the oven to 230 degrees top and bottom heat. And let's just let it bloom out. So, and now in the oven at 230 degrees for 10 minutes with steam. Then I turn it down to 200 degrees, let the steam out and bake for another 50 minutes, about 50 minutes at 200 degrees. Yes, my dear, my bread is now completely cooled down. I had it, as I said, 10 minutes at 230 degrees with steam. Then after those 10 minutes I opened the oven door briefly so that the moisture can practically evaporate. And then I baked for another 50 minutes at 200 degrees top and bottom heat. That's what it looks like now, totally big. And we're going to cut it now, so you can see what it looks like inside. So it's a pure rye bread with sourdough without yeast. So if you don't want to have yeast with you, now look, this is the disc. Totally great hole. And the bread really keeps you fresh for a few days, so really 4-5 days, without it getting dry or, yes, that it gets dry, so to speak, or starts to mold, because there is nothing artificial about it. Yes, so if you make yeast bread, then it may be that it starts to mold because of the yeast. And that's not the case here now. Of course, if you leave it like this for over a week, then it will mold you too, but not like that. I'll show you again. So, if you are interested in more sourdough breads, just write it in the comments. I like to film you some, because I like to bake with sourdough and without yeast. Yes, and now I thank you for watching. Just try it. With few ingredients, a mega great bread. And I say goodbye now. See you next time.