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106 Seeded loaf Makes one 25-slice loaf | Preparation time: 140 minutes Ingredients For the dough: 42 g fresh yeast 420 ml water | cold 400 g rye flour 200 g plain white flour 3 tsp. salt 1 tsp. honey 150 g liquid sourdough 20 g linseeds 50 g sunflower seeds 50 g sesame seeds For sprinkling: 1 tbsp. sesame seeds 1 tbsp. linseeds 1 tbsp. sunflower seeds For glazing: Water For the loaf tin: 1 tbsp. butter Accessories: Loaf tin, 30 cm long Rack Preparation Stir the yeast into the water to dissolve it. Add to the flour, salt, honey and sourdough and knead for 3–4 minutes until you have a soft dough. Add the linseeds, sunflower seeds and sesame seeds and knead for another 1–2 minutes. Place the dough in the oven in an uncovered bowl. Prove according to the settings in proving phase 1. Grease the loaf tin. Lightly work the dough with a rubber spatula and transfer it to the loaf tin. Level the top with a wet rubber spatula, brush with water and sprinkle on the mixed seeds. Prove according to the settings in proving phase 2. Start the Automatic programme or pre-heat the oven. Then bake the bread. Settings for proving yeast dough Proving phase 1 Special applications | Prove yeast dough | Prove for 30 minutes Proving phase 2 Oven functions: Conventional Heat Temperature: 30 °C Proving time: 10–15 minutes Automatic programme for baking bread Bread | Seeded loaf Programme duration: 69 [66] (69) minutes Manual Oven functions: Moisture Plus + Conventional Temperature: 220 °C, after 15 minutes 190 °C Booster: On Pre-heat: On Crisp function: On after 15 minutes Number/Type of bursts of steam: 2 bursts of steam/Time-controlled, first after 1 minute, second after 7 minutes Duration: 55–65 minutes Shelf level: 2 [1] (1)