John Myers
Ingredients for 1 servings:
- 800 g wholemeal spelt flour
- 800 g wholemeal rye flour
- 250 g lupin flour
- 150 g psyllium husks
- 100 g caraway seeds, whole
- 2 packs of mixed seeds for salad, approx. 350 g
- 250 g of groats, e.g. rye groats, oat groats, sesame, almonds, green spelt, etc.
- 2.3 liters of lukewarm water
- 2 cubes of yeast
- 125 ml vinegar
- 3 tbsp salt
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes
makes 2 large loaves
Mix the flour, psyllium husks, seeds, and salt in a mixing bowl (preferably with a mixer), then add the vinegar. Dissolve the yeast in the water (add a little sugar if desired), add it to the mixing bowl, and mix everything with the dough hook until you have a smooth, barely sticky dough (approx. 10-15 minutes). Using a damp plastic spatula, loosen the dough from the sides of the bowl, turn it out onto a floured surface, and divide it into two equal halves. Sprinkle the cut sides with flour and tip it onto the flour, shaping it evenly and dusting it with flour. Score the surface as desired with a damp knife. Line a baking sheet with parchment paper and place the two loaves of bread on it. Place in a cold oven. Bake at 200°C (400°F) top/bottom heat for about 2 hours. I also place a cup of water on the bottom of the oven.
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