Peanut-emmer-spelt wholemeal bread

Ingredients for 1 servings:

• 150 g wholemeal rye flour
• 150 g water
• 50 g starter
• 200 g wholemeal emmer flour
• 200 g water
• 5 g yeast
• 100 g chopped peanuts
• 200 g wholemeal emmer flour
• 200 g whole wheat flour
• 200 g wholemeal spelt flour
• 200 g buttermilk
• 14 g salt
• 14 g peanut oil
• 4 g yeast

Instructions

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

with sourdough

Make the sourdough the day before by mixing the starter with the flour and water and covering it to let it rise overnight. Mix all the ingredients for the pre-dough and let it rise overnight. The next day, knead the sourdough (-50g starter), the pre-dough and the ingredients of the main dough into a homogeneous but fairly firm dough. Shape the dough into a loaf and cover and let it rise in a proving basket. After 1.5 – 2 hours, the dough should have risen. It should have noticeably increased in size and when the dough no longer returns to its original size when pressed with a finger, you should preheat the oven to 240 degrees. When it’s ready, turn the bread out onto a baking sheet and bake for 10 minutes at 240 degrees with steam, then reduce the oven to 200 degrees and bake the bread for another 40 – 50 minutes. Tap or check the temperature to see if the bread is done.