• 400 g wheat flour (type 550)

• 400 g rye flour (type 1150)

• 2 teaspoons of rye sourdough (homemade)

• 2-2.5 teaspoons of salt

• 2 packets of dry yeast or 1 packet of fresh yeast

• 1 tbsp vinegar

• 600 ml of lukewarm water

• 1 handful of walnuts, roughly chopped

• 1 handful of flaxseed

• 2 handfuls of sunflower seeds

1. Mix the flour, sourdough, yeast and salt in the Pampered Chef's large metal bowl. Pour in water and vinegar and stir thoroughly. Then knead the dough well for at least 5 minutes.

2. Let the dough rise in a warm place for 1.5 hours.

3. Cut the dough in half

4. Spread the flaxseeds and walnuts on the dough base and put half of the dough on top and fold the dough about 10 times using a dough card, working the walnuts and flaxseed into the bread. Then give Lilly to the little magician.

5. Do the same with the second half of the dough and the sunflowers.

6. (If the bread is prepared in the oven master, then double the amount of sunflower seeds or flax seeds and walnuts and only make one of the two types of bread)

7. Put the lid on and place in the cold oven on a wire rack on the lowest rail and bake at 240 degrees for 45 minutes with top-bottom heat (in the oven master 50 minutes).

8. Cover with the thick silicone gloves “Pack on! remove and bake for 10-15 minutes.

9. Take out the magicians with the thick silicone gloves “Packs an!”, Place them on the wire rack and let them cool down briefly. Then take bread from the magicians and let it cool down completely.

10. Tip: As long as the bread is not cut, it can be left on the wire rack the same day, this will keep it crispy. Keep it in the magicians after the cut, so it stays nice and juicy!

11. Tip 2: You can of course also use two Lilly or two rounds of magicians or you can bake the loaves one after the other.

12. Tip 3: The grains can be exchanged as desired!