3-grain bread

Ingredients for 1 servings:

• 350 g rye flour, wholemeal
• 350 g spelt flour, wholemeal
• 1 packet of dry yeast
• 20 g sourdough, dry
• 1 handful of flaxseeds
• 1 handful of sesame seeds
• 1 handful of seeds, chia-
• 400 ml water, lukewarm, approx.

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 25 minutes

simple, moist wholemeal bread with sourdough and chia

Mix all ingredients except the water in a mixing bowl, then slowly add water and knead first on low speed and then on high. Only add enough water to form a firm, not too sticky dough. Cover the dough and let it rise in a warm place for a few hours, ideally overnight. The dough should roughly double in size. Then bake the dough either in a (greased) bread pan or shaped into a loaf on a baking tray at 180°C for about 60 minutes, making cuts in the surface first. Baking in a steamer on combo mode is ideal. Alternatively, you can pour a glass of water into the oven (or onto a baking tray underneath the bread). The steam prevents the crust from cracking and it will become beautifully shiny. The bread is ready when it sounds hollow when tapped. If you used a bread pan, turn the bread out immediately and let it cool outside of the pan. Tips: The amount of sourdough starter is a matter of taste. I prefer 20g with dry yeast, but you can also use 30g without dry yeast. Alternatively, you can also use a corresponding amount of liquid sourdough starter. If you don’t have chia seeds or don’t like them, you can of course use other seeds, such as sunflower seeds. The amount of seeds can, of course, be varied according to your taste.