John Myers
Ingredients for 1 servings:
- 50 g starter
- 125 g wholemeal rye flour
- 125 g water
- 35 g amaranth
- 70 g water, approx.
- 500 g whole wheat flour
- 350 g wholemeal spelt flour
- 1 tbsp chia seeds
- 18 g salt
- 3 tbsp oil
- 15 g yeast, fresh
- 500 g kefir
- 100 ml water, approx.
- Flour for the proving basket
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
Make the sourdough the night before by mixing together the specified ingredients. Cover the sourdough and let it rest overnight. It’s best to also cook the amaranth the day before. Pour hot water over the amaranth, simmer for 5 minutes, and let it swell for 20 minutes, then let it cool. On the day you’re ready to bake, take 50g of the sourdough as a starter for the next day’s baking and use the rest for the bread by kneading the sourdough with the ingredients for the main dough and the amaranth until a homogeneous 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.
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