Spelled - rye bread with sunflower lecithin

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What does the lecithin do to the bread?
The emulsifier increases the baking volume, makes the bread crumb softer and more tender and keeps it fresh longer.

150 grams of rye flour type 1150
20 grams of dry sourdough
150 grams of wheat flour type 1050
1 sachet of dry yeast Quantity can be reduced if the fermentation time is longer
1/2 teaspoon sugar
50 grams of sunflower seeds
100 grams spelled flour type 812, 1050 or whole grain
2 teaspoons of salt
20 grams of oatmeal
40 grams of hemp seeds
10 grams of sunflower lecithin

Mix all ingredients together, knead for 5 minutes and leave to rise in a warm place for 45 minutes. Bake in the oven at 200 degrees for about 35 minutes.

1 loaf makes 20 slices and will keep, covered, on average for 4-5 days without drying out.

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