Macadamia wholemeal bread with sourdough

Ingredients for 1 servings:

• 50 g starter
• 150 g wholemeal rye flour
• 150 g water
• 300 g wholemeal emmer flour
• 200 g wholemeal rye flour
• 280 g kefir, approx.
• 3 tbsp peanut oil or rapeseed oil
• 12 g salt
• 3 g yeast
• 70 g macadamia nuts, chopped
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 25 minutes

with emmer

Make the sourdough the night before. Mix all ingredients together, cover, and let rest. The next day, take 50g of the sourdough starter and knead the remaining sourdough with the ingredients from the main dough. Cover and let rest briefly, then shape and place in a greased loaf pan. Cover and let rise for at least 2 hours. The dough should have noticeably increased in size (doubled in size). Preheat the oven to 200°C (400°F). Place the bread in the oven while steaming, reduce the heat to 200°C (400°F) after 10 minutes, and bake for another 30-40 minutes.