Einkorn wheat wholegrain sourdough bread with amaranth, linseed and buttermilk

Ingredients for 1 servings:

• 50 g starter
• 125 g wholemeal rye flour
• 125 g water
• 500 g einkorn wholemeal flour
• 400 g whole wheat flour
• 3 tbsp oil, e.g. olive oil
• 18 g salt
• 14 g fresh yeast
• 30 g puffed amaranth
• 30 g golden linseed
• 750 g buttermilk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

for two king cake tins with a length of 25 cm

The ingredients are sufficient for two 25 cm long king cake pans. Make the sourdough the night before. To do this, mix the listed ingredients together and cover and let rest overnight. On the day of baking, take 50 g of the sourdough as a starter for the next baking day and use the remaining sourdough for the bread. Knead the sourdough with the ingredients for the main dough until a homogeneous dough forms. Let the dough rest for about 15 minutes, then knead using the stretch-and-fold method and form two long strands the size of the loaf pans. Lightly grease both loaf pans. Place the strands in the loaf pans and cover and let rise for 2-3 hours. Preheat the oven to 230 °C (top/bottom heat). Pierce the loaves several times with a skewer or score them with a knife and bake for 15 minutes on the middle rack. Then reduce the oven temperature to 200°C (top/bottom heat) and bake the bread for about 30-40 minutes. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.