Authentic German Sourdough Grey Bread (Graubrot)
Submitted by Annabelle's Lair on January 14, 2015 at 2:35 pm Eat with butter, marmalade, cheese, meats, etc.

Yield: 1 boule
Source: Woodlandgardner "Ulrich"

360 g water
250 g German sourdough
300 g flour (I use King Arthur unbleached flour)
200 g whole wheat flour
100 g rye flour
50 g flax seeds (whole)
50 g sunflower seeds (whole)
14 g sea salt

In mixing bowl of stand mixer combine water, German sourdough, unbleached flour, whole wheat flour, rye flour, flax seeds, sunflower seeds, sea salt, and knead for 5-7 minutes.

First rising: cover dough in proofing bowl with plastic bag (creates terrarium effect) and let proof 7-8 hours depending on room temperature.

Shaping: remove proofed dough from bowl, shape, and slap dough several times on each side to release bubbles for tight crumb.

Second rising: place shaped dough upside down in well-floured banneton or proofing bowl lined with well-floured couche, cover with plastic bag, and let proof 1-2 hours depending on room temperature.

Preheat oven & hearth stone to 420F at least 30 minutes prior to baking bread.

Place parchment paper on pizza paddle and turn proofed dough gently out onto the parchment paper right side up.

Slice the top of proofed dough several times with lame to allow bread to expand while baking.

Slide the parchment paper onto hearth stone and bake at 420F for 70 minutes.

Remove bread from oven and let cool completely before slicing. I use a food slicer to cut even slices evenly as the crust is too hard to cut with bread knife.