John Myers
Ingredients for 1 servings:
- 175 g wholemeal rye flour
- 175 g water
- 50 g sourdough starter
- 400 g wholemeal spelt flour
- 400 g whole wheat flour
- 150 g einkorn flour
- 3 tbsp oil, neutral
- 20 g salt
- 15 g yeast
- 500 g kefir
- 20 g sunflower seeds
- 20 g pumpkin seeds
- 20 g pine nuts
- 20 g flaxseed
- 10 g chia seeds
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
Rye sourdough bread
Prepare the sourdough the night before by mixing together the specified ingredients. Cover the sourdough and let it rest overnight. Toast the seeds and let it cool (add the chia seeds towards the end, or perhaps not at all, as they tend to pop). On the day of baking, take 50 g of the sourdough as a starter for the next baking day and use the rest for the bread by kneading the sourdough with the ingredients for the main dough and the seeds and kernels until a homogeneous dough forms. Let the dough rest briefly. Then knead the dough using the “stretch and fold” method and form a loaf. Cover the loaf and let it rise in a floured proving basket for 2-3 hours. Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit). Turn the loaf out and score it. Bake the loaf for 10 minutes, then reduce the temperature to 200 degrees Celsius (400 degrees Fahrenheit), and finish baking the bread in about 50 minutes. The tapping or core temperature test reveals whether the bread is ready.
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