Brazil nut wholemeal bread

Ingredients for 1 servings:

• 50 g sourdough (whole grain rye sourdough starter)
• 150 g wholemeal rye flour
• 150 g water
• 200 g whole wheat flour
• 200 g water
• 3 g yeast
• 120 g Brazil nuts, finely chopped
• 400 g whole wheat flour
• 200 g wholemeal rye flour
• 3 tbsp nut oil
• 15 g salt
• 5 g yeast
• 250 g kefir, max. 300 g

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 10 minutes

Make the sourdough the day before. Mix the starter with the wholemeal rye flour and water, cover, and let rest overnight. For the pre-dough, mix the wholemeal wheat flour with the water and yeast, and also cover and let rest overnight. Use 300g of sourdough for the main dough, save the rest for next time. Knead the pre-dough with the 300g sourdough and the remaining ingredients from the main dough and let rest briefly. Then stretch and fold it again, shape it, and let it rise, covered, in a proving basket. This takes about 1.5 – 2.5 hours. Now preheat the oven to 230°C. Turn out the dough, score it, and put it in the oven while steaming. After 10 minutes, turn the heat down to 200°C and bake for a further 40 – 50 minutes.