Jomaro mixed rye bread

Ingredients for 1 servings:

• 60 g rye starter
• 255 g wholemeal rye flour
• 255 ml water
• 135 g wheat flour type 1050
• 135 ml water
• 5 g yeast
• 90 g spelt flakes
• 90 ml water
• 510 g sourdough
• 270 g pre-dough
• 180 g soaking piece
• 360 g rye flour type 997
• 265 g wheat flour type 1050
• 275 g buttermilk, vary depending on the dough consistency
• 10 g yeast, depending on the leavening power of the sourdough starter, may vary
• 25 g salt
• 100 g sunflower seeds
• 20 g oat flakes for sprinkling
• Flour for the proving basket

Instructions

Working time approx. 30 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 1 hour; Total time approx. 21 hours 30 minutes

Sourdough rye bread with sunflower seeds and spelt flakes

For the sourdough, mix the starter with the wholemeal rye flour and water. Let it rest for 16 hours at room temperature. This will yield approximately 570g of sourdough. For the pre-dough, dissolve the yeast in 135ml of warm water, stir in the wheat flour, and let it rest for 1 hour at room temperature, then for another 15 hours in the refrigerator. For the soaking dough, pour warm water over the spelt flakes, cover, and let it soak overnight. For the main dough, take 510g of the sourdough. Set aside the remaining 60g in the refrigerator for the next loaf. It will keep in an airtight jar for a few days. Add the sourdough, pre-dough, and soaking dough, rye flour, wheat flour, yeast, salt, buttermilk, and sunflower seeds to the sourdough, mix, and knead for 8-10 minutes until you have a smooth dough. Add a little more water or buttermilk if necessary, depending on the dough consistency. Let the dough rest for about 30 minutes, then shape it into a round and long shape. Dust the proving basket with flour and sprinkle the bottom with oats. Place the bread in the proving basket with the seam facing up. Let it rise at about 36°C for 80-90 minutes. In the meantime, preheat the oven to 280°C (top/bottom heat), including the baking tray. To create a humid oven, place a heatproof container filled with hot water in the oven. This is important for a nice crust. Tip the bread dough from the proving basket onto the hot baking tray and score it. To do this, quickly remove the baking tray from the oven. Place it back in the oven on the second rack from the bottom. Reduce the temperature to 250°C. After about 10 minutes, reduce the temperature to 180°C and bake for a further 45-50 minutes.