For the mixed bread, mix the groats in a large baking bowl. Add sourdough, baking powder and half of the water, stir through.
Cover and let rise in a warm place for 12 hours. Mix rye, millet and barley grains, cover with hot water and let swell for 12 hours. Mix the wholemeal flours in a large bowl.
Add the prepared dough, the salt and the remaining lukewarm water and knead together. Add the swollen grains and knead well.
Leave the dough to rise for 45 minutes in a warm place with the lid closed. Preheat the oven to 225 °C. Grease the baking tray. Form two elongated loaves, each with two transverse notches about 1 cm deep.
Brush with water and bake in the oven on the second lowest rack for about half an hour. Reduce temperature to 180 °C, continue baking for 80 minutes, immediately brush with water, let cool.
Preparation Tip:
The mixed bread can still be sprinkled with cereal flakes, seeds, etc. as desired.
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