Wheat-spelt-emmer wholemeal bread with sourdough and seed crust

Ingredients for 1 servings:

• 50 g starter
• 100 g wholemeal rye flour
• 100 g water
• 350 g whole wheat flour
• 350 g wholemeal spelt flour
• 250 g wholemeal emmer flour
• 15 g golden linseed
• 15 g flaxseed
• 3 tbsp oil
• 14 g fresh yeast
• 18 g salt
• 500 g kefir
• 100 ml water, approx.
• some oil or butter
• 8 tbsp quinoa, puffed
• 4 tbsp golden flaxseed
• 4 tbsp flaxseed

Instructions

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

Make the sourdough the night before. Mix the ingredients together, cover, and let rest overnight. On the day you’re ready to bake, take 50g of the sourdough starter as a starter for the next day, and use the remaining sourdough for the bread. Knead the sourdough with the ingredients for the main dough until a smooth dough forms. Let the dough rest briefly, then knead using the stretch-and-fold method and form two long strands the size of the loaf pans. Lightly grease the two 25cm loaf pans and sprinkle with seeds if desired. Place the strands in the loaf pans, cover, and let rise for 2-3 hours. Preheat the oven to 230°C (top/bottom heat). Pierce the loaves several times with a skewer or score them with a knife and bake for 15 minutes. Then reduce the oven temperature to 200°C (top/bottom heat) and bake the loaves for another 30-40 minutes.