Recipe for Fuenfkornbrot 
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Yield:
1
Ingredients:
Amount Ingredient
150 gm Sauerteig (sour dough) (5.3 oz)
150 gm Roggenschrotmehl (rye fresh ground) (5.3 oz)
500 ml lauwarmes Wasser (1 pint) (maybe 600 ml (20 oz) lukewarm water)
400 gm Weizenschrotmehl (fresh ground wheat) (14 oz)
100 gm Gerstenschrotmehl (fresh ground barley) (3.5 oz)
100 gm Hafervollkornmehl (oatmeal (3.5 oz) fresh ground)
50 gm Leinsamen (flaxseeds) (1.8 oz)
40 gm Hefe (yeast) (1.4 oz)
5 tbl Sonnenblumenoel (5 tablespoon sunflower oil)
2 tsp Salz (20 g = 2 teaspoon salt)
Instructions:
Instructions: Flour for kneading and oil for cookie sheet

stir sourdough, rye and water together, put a bit of flour on top; let it stand covered overnight at room temperature

soak flaxseeds in water over night in the fridge.

mix wheat, barley, oatmeal and flaxseeds (a bit warmed up). Put yeast in warm water. After a while mix yeast (til double) and sour dough into above.

mix in coriander and salt

knead dough 10 - 15 min. very strongly til dough is smooth and shiny.

put dough in a bowl for 2 - 3 hours til it is double. Cover it with a cloth.

knead again and form a loaf. Cover it with a bit of flour and cover it with a moist cloth and let it stand for 20 min. on a warm place.

preheat oven at 250C. (480F.)

place a bowl with boiling water on the oven ground.

bake it strongly for 10 min. on the first level of the oven

turn back the temperature to 200C (392F.) and bake it for another 45-60 min.

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