Sourdough bread with rye and spelt flour

Ingredients for 1 servings:

• 100 g starter
• 150 g rye flour, type 1150
• 150 ml water, lukewarm
• 300 g rye flour, type 1150
• 100 g spelt flour, type 630
• 100 g spelt flour, type 1050
• 50 g spelt flour (wholemeal)
• 300 ml water, lukewarm
• 20 g salt
• 3 tbsp oil (pumpkin seed oil, walnut oil, hazelnut oil, etc.)
• 150 g pumpkin seeds, linseed, hazelnuts
• 1 cup of boiling water
• 3 tbsp rye meal

Instructions

Working time approx. 25 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 55 minutes; Total time approx. 21 hours 20 minutes

with pumpkin seeds or other seeds as desired

Mix the AST with flour and water and let it rise for 18 hours. After 18 hours, remove about 2 tablespoons and reserve for the next loaf. Mix the remaining sourdough with the 4 types of flour and water (depending on the strength of the sourdough, you can also dissolve about 5g of yeast in the water). Knead in a food processor until a smooth dough forms, add the salt and oil. If using kernels, first blanch them with boiling water, drain well, and add to the dough. Knead everything thoroughly again. Cover this dough with a damp kitchen towel and let it rise for 1 hour. Then place the dough on a floured work surface, knead thoroughly, shape, and flatten it. Sprinkle a cloth napkin/kitchen towel with the rye meal, place it in a bowl, and place the dough in it with the seam facing up (if you have one, use a proving basket, of course). Cover with a damp cloth and let rise for another 45 minutes. Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit), turn the bread out onto a baking sheet, cut it twice, coat it well with water, and bake for 10 minutes. Then reduce the temperature to 190 degrees Celsius (375 degrees Fahrenheit) and bake for another 45 minutes. I bake the bread at least once a week. Sometimes with pumpkin seeds/linseed and pumpkin seed oil, but I also like to use olive oil without any seeds at all. It’s also delicious with mixed nuts.