Dark farmer's bread with wild herbs

Ingredients for 1 servings:

• 230 g wholemeal spelt flour
• 230 g wholemeal rye flour
• 40 g fiber powder (inulin), approx. 2 tsp
• 1 pack of sourdough extract (sourdough powder, spelt or rye sourdough), 22.5 g
• ½ cube of fresh yeast, approx. 20 g
• ½ tbsp agave syrup
• 1 tsp, heaped bread spice mix
• 350 ml water, lukewarm
• ½ tsp, heaped sea salt
• 2 handfuls of wild herbs, fresh, according to season, e.g. wild garlic, ground elder, nettle, bedstraw, dandelion
• Flour for the work surface
• Water for spraying

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 3 hours 40 minutes

Wholemeal bread for a healthy diet

Combine both types of flour, inulin, sourdough powder, bread spice, and salt in a bowl and mix. Crumble the yeast into 200 ml of lukewarm water and dissolve. Increase the water volume to 350 ml if necessary, depending on the consistency. Stir in the agave syrup, add the liquid to the dry mixture, and mix and knead vigorously. Chop the fresh wild herbs and stir them in to knead. Knead for at least 5-8 minutes to achieve a nice, medium-firm consistency. Cover the dough and let it rise for 1 hour. Knead thoroughly again and place it in a proving basket or form a loaf. Place the loaf on a floured baking sheet, cover, and let it rise for another hour. Then preheat the oven to 250-280°C. Line a baking sheet with parchment paper. If you’re using a proving basket, like I did, you’ll need to transfer the dough from the proving basket to the baking tray or turn it out. I also lightly floured the bottom again. Place the baking tray with the loaf of bread on the middle rack, spray lightly with water, and if desired, place a container filled with water at the bottom of the baking chamber. Bake the bread for 35 minutes. Then reduce the temperature to 190°C and bake for another 40-45 minutes. In the meantime, I sprayed the loaf with water again. After baking, immediately remove the bread from the oven, place it on the baking rack, and let it cool, covered with a cloth. The crust is quite crispy. You can cut it into slices and freeze accordingly, taking them out as needed.