Take 1 level tablespoon of each of the barley groats and the sesame seeds, mix with 1 egg of whole-grain groats (20 g) and set aside. Mix 250 g wheat flour (type 1050), 250 g rye flour (type 1150), 125 g seeded oats, 125 g buckwheat flour and 125 g flaxseed meal in a baking bowl and press a bulge into it. Crumble 2 packets of yeast (a 42 g) and 2 Ti sugar in 1/2 liter of lukewarm water, pour into the bulge. Sprinkle 1 tbsp. salt (about 20 g) on the edge of the flour. Prepare everything from the center to an elastic dough, knead extensively. Cover and let rise in a warm place until the dough volume has approximately doubled.
This will take half an hour. Fold the dough one more time and knead lightly, form a loaf and place on the greased baking sheet. Cover and let rise for another 15 minutes. Later brush the surface with water, sprinkle the grain mixture over it and press it a little bit smooth. Bake the bread at 200 °C (gas: 3) on the second rack from the bottom for 60-70 min. It is done when the loaf sounds hollow when tapped on the surface.
This dark bread tastes hearty and should rest for at least half a day before cutting.
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