Sourdough bread

Ingredients for 1 servings:

• 250 g wholemeal rye flour
• 250 g wholemeal spelt flour
• 320 ml whey, natural, lukewarm
• 150 g sourdough
• 1 tbsp salt
• 20 g yeast, fresh
• 1 tsp caraway seeds
• 1 tsp coriander
• 1 tsp fennel
• 1 tsp anise
• n. B. Walnuts, whole
• e.g. sunflower seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

Crumble the fresh yeast into the lukewarm whey and stir. Crush the caraway seeds, anise, coriander, and fennel in a mortar or grind finely in a mill. Place all ingredients (including walnuts and sunflower seeds, if desired) in a kneading machine and knead on the lowest setting for about 10 minutes until a dough forms. Then place the dough in a simmering basket or bowl, cover with a tea towel, and let it rest in a warm place for about 1 hour until it has risen nicely. Preheat the oven to 250°C and place a small bowl of water on the floor of the oven. Turn the dough out of the simmering basket and bake on a firebrick or baking sheet on the middle rack using top/bottom heat for 10 minutes at 250°C, then reduce the temperature to 210°C and bake for about 50 minutes.