Sourdough wholemeal bread with cooked canihua

Ingredients for 1 servings:

• 100 g wholemeal rye flour
• 100 g water
• 50 g starter
• 100 g canihua
• 300 g water
• 450 g wholemeal spelt flour
• 450 g whole wheat flour
• 3 tbsp oil
• 13 g yeast
• 18 g salt
• 300 ml water, max. 350 ml

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 13 hours 35 minutes

Prepare the sourdough starter the night before by mixing the specified ingredients. Cover the sourdough starter and let it rest overnight. It’s best to also cook the canihua the day before. Bring the water to a boil, add the canihua, simmer for 5 minutes, and let it swell for 5-10 minutes, then let it cool. On the day you’re ready to bake, take 50g of the sourdough starter 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 canihua until a smooth 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°C (top/bottom heat). Turn the bread out onto the baking sheet and score it. Bake the loaf for 10 minutes, then set the temperature to 200°C and bake for approximately 50 minutes. Tap the loaf or check the core temperature to see if the bread is done.