Wholemeal bread Waldviertel style

Ingredients for 1 servings:

• 300 g rye meal, medium coarse
• 380 g wholemeal rye flour
• 80 g sourdough
• 920 ml water, lukewarm
• 300 g fine wheat bran
• 400 g whole wheat flour
• 100 g of groats (buckwheat or six-grain groats)
• 100 g flaxseed
• 2 tsp coriander
• 3 tsp caraway seeds
• 3 tsp fennel
• 5 tsp salt
• 600 ml water, lukewarm
• Fat for the mold
• Shot for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 15 hours

Waldviertel bread

Make a sourdough starter from 380g wholemeal rye flour, 80g sourdough starter, and 520ml lukewarm water and let it rise. After 9 hours, add 300g of rye flour and 400ml lukewarm water to the sourdough, mix well, and let it rise at room temperature for 12 hours. Reserve 80g of sourdough for the next batch of bread. Add the wholemeal wheat flour, wheat flour, buckwheat flour, linseed, spices, salt, and 600ml water to the sourdough. Mix well. The dough will be quite runny. Butter a baking pan and sprinkle with the flour. Pour the bread dough into the pan and let it rise for another 1 hour. Bake in a preheated oven at 220°C (top/bottom heat) for approximately 1 1/4 to 1 1/2 hours, placing a container of water in the oven. Towards the end of the baking time, reduce the temperature slightly. Turn the bread out of the baking pan and let it cool. You can vary the spices according to your preferences and taste. I put the spices and salt in a mortar and grind them before adding them to the dough.