Moist multigrain wholemeal bread

Ingredients for 1 servings:

• 50 g dough, sourdough starter culture (saved from the last baking)
• 300 g flour, rye flour type 1150
• 300 ml water, lukewarm
• 100 g rye, coarsely ground
• 100 g barley, coarsely ground
• 100 g coarsely ground oats
• 100 g wheat, coarsely ground
• 300 g flour, spelt flour type 1050
• 2 tbsp turnip greens, 2 tbsp baking malt
• 20 g salt
• 100 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 16 hours; Total time approx. 16 hours 30 minutes

The evening before: Mix the sourdough starter with 300g of rye flour type 1150 and 300ml of warm water, cover and leave to stand overnight. (I did this in an oven briefly preheated to 50°C). Coarsely grind 100g each of rye, wheat, barley and oats and pour over 400ml of boiling water, then cover and leave to stand overnight. (Soaked dough) On the day of baking (afternoon), knead 300g of spelt flour type 1050, baking malt (malt coffee), beetroot syrup, 20g salt and 100ml warm water with the sourdough and soaked dough into a soft dough. Let it prove for 30 minutes, knead again briefly, transfer to a tin and let it prove for 1-3 hours (depending on the quality of the sourdough), until the bread has risen nicely. Place in a preheated oven at 250°C (provide steam), reduce the temperature to 200°C, and bake for approximately 1.5 hours (remove from the pan for the last 20 minutes and turn over if necessary). Cover and let cool completely under a cloth and do not slice until the next day.