Nuclear bread with sourdough

Ingredients for Nuclear bread with sourdough

Instructions for Nuclear bread with sourdough

To prepare the Nuclear bread with sourdough recipe, please follow these instructions:

The sourdough is taken out of the refrigerator approx. 12 hours before use.

1/2 dl sesame seed is taken to pour into the bottom of the molds.

Pour the sourdough into the hand warm water and stir until it is evenly distributed.

1/2 dl sesame seeds, 1/2 dl flax seed and 1/2 dl sunflower seeds chopped in a blender, grinder or similar and pour into the water together with the other ingredients.

The dough is stirred for approx. 10 minutes (you may only need to touch 3x1 minutes with a 5 minute break between) until it is a pulp.

The shapes are brushed on the inside with oil and sprinkle sesame seeds in the bottom until it is covered. The seeds serve ptimally to help the bread to drop the bottom after it is baked.

Remove 1 dl of dough and put it in a bucket of lid for 12 hours before it is placed in the refrigerator. This is sourdough for the next time.

The rest of the dough is poured into the molds. There must be room for the dough to raise slightly (do not expect more than 1/2 cm).

Dry if necessary. Pumpkin seeds on the top of the dough and push them a little down with a spoon so they are stuck.

Let the loaves stand loose for approx. 12 hours.

Bake at 170 degrees (hot air) for approx. 2 hours (if the oven is cold from start then add 15 min).

Then the loaves are turned on a grate in the oven and stand without the molds from 1-12 hours on the aftertaste and dry.

tips:
This recipe is a much coarser variant of the recipe here: http://www.dk-kogebogen.dk/reccriptions/visopskrift.php?id=2801 Recipe for sourdough can be found in the same place. The acidity of the bread depends on the rest of the day. If they taste too sour, let the dough develop a little shorter time next time. If the bottom of the loaves sticks into the mold after baking, it may help extend the baking time. It can also help loosen the sides with a spatula and just turn the shape without trying to force the loaves to fall onto the grid. When the loaves are cold, they can be packed in plastic bags. Avoid touching the baked bread with your fingers as this is the most common source of mold and mold. The breads taste the best after the baking, but can easily stay for a week at room temperature or 2 weeks in the refrigerator.