Multigrain sourdough spelt wholemeal bread

Ingredients for 1 servings:

• 100 g starter (sourdough from the last bread)
• 170 ml water, lukewarm
• 170 g rye flour type 1150
• 100 g wholemeal spelt flour
• 100 g whole wheat flour
• 160 g spelt flour type 630
• 150 g wheat flour type 1050
• 100 ml milk, lukewarm
• 175 ml water, lukewarm
• 3 g dry yeast or 11 g fresh yeast
• 17 g salt
• 2 tsp bread spice mix, fine
• 75 g mixed grains
• 2 drops of caramel coloring

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours 45 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 14 hours 5 minutes

Sourdough bread

To make the sourdough, mix 100g of starter (leftover sourdough), 85ml of lukewarm water, and 85g of Type 1150 rye flour with a wooden spoon. Let it rest for 12 hours in a warm, quiet place. Then add 85ml of lukewarm water and 85g of Type 1150 rye flour and mix everything together with a wooden spoon. Now take 100g of starter (for the next loaf of bread) and store it in the refrigerator. To make the bread, mix all the other ingredients and the remaining sourdough together and knead thoroughly. Then let it rest and prove in a bread basket for 45 minutes in a warm, quiet place. Preheat the oven to 180°C fan/convection oven. Turn the bread out onto a baking tray and bake on the middle rack as follows: First for 35 minutes at 180°C fan/convection oven, then spray with water. Now bake for 15 minutes at 230°C (top/bottom heat), spray with water again. Finally, bake for another 15 minutes at 210°C (top/bottom heat).