Spelt-wheat wholemeal bread with 5-grain meal, cashews and grape seed flour

Ingredients for 1 servings:

• 400 g whole wheat flour
• 380 g buttermilk
• 3 g yeast
• 50 g rye sourdough starter
• 100 g wholemeal rye flour
• 100 g water
• 200 g grit (5-grain grit)
• 170 g water, boiling hot
• 20 g grape seed flour
• 30 g cashew nuts, chopped
• 1 tbsp grape seed oil
• 400 g wholemeal spelt flour
• 18 g salt
• 100 g water (max. 150 g)

Instructions

Working time approx. 30 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 1 hour; Total time approx. 19 hours 30 minutes

with pre-dough, rye sourdough and brew

The day before, mix the pre-dough, cover, and let it prove overnight. Also the day before, mix the sourdough from the ingredients, cover, and let it prove overnight. For the brew, pour boiling water over the bran and let it stand for 2 hours or overnight, depending on how hearty you want it. For the main dough, take 50g of the sourdough starter and knead it with the pre-dough, brew, and the remaining ingredients. If you don’t have a very good sourdough, you can also add a little yeast. Now, covered, let it prove for 1 hour. Then knead and stretch and fold again, shape the loaf, place it in a floured proving basket, and cover and let it prove. This can take 3-4 hours without adding yeast. The dough should have increased in size considerably. You can do the finger test. Press your finger in slightly; if the dough regains its shape, you can let it prove for a while, otherwise go straight to baking. Preheat the oven to 240 degrees Celsius with a baking sheet. Remove the baking sheet, turn the dough out onto it, and make several deep cuts. Use a flower syringe to moisten the baking sheet, and if necessary, the loaf as well. Now place the loaf in the oven and bake for 10 minutes, then finish baking at 220 degrees Celsius. This will take about 45-60 minutes after the 10 minutes. It depends a bit on the oven and how you shaped the loaf, etc. Measure the core temperature or tap it.