Cover the six-grain mixture with water and leave to swell for 10 hours Mix the rye and whole wheat flours, make a well in the center, put the crumbled yeast in it, add honey and water and stir with a little bit of the flour to form a thick paste. Leave in a warm place for 20 to 30 minutes.
Add the rest of the ingredients, including the swollen, drained grains, knot and let the dough rise for 2 hours.
Divide dough in half and shape into two round loaves. Brush with water, sprinkle with oatmeal and press a little bit smooth. Prick loaves several times with a fork and shape onto a baking sheet. Place a container of hot water on the bottom of the oven and preheat oven to 250 C. Now put the tray in place.
E: middle, T: 225 C / 60 to 70 min, 10 min 0.
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