Wholemeal spelt bread with rye sourdough

Ingredients for 1 servings:

• 100 g starter
• 150 g rye flour (wholemeal)
• 150 ml water, lukewarm
• 400 g spelt flour (wholemeal)
• 200 ml water, lukewarm
• 15 g salt
• 25 g flaxseed
• 25 g sesame seeds
• 50 g sunflower seeds
• 10 g bread spice mix
• 1 tbsp beet syrup
• Water, lukewarm, for brushing
• n. B. grains, for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 22 hours; Cooking/baking time approx. 1 hour; Total time approx. 23 hours 20 minutes

It takes some time, but the result is worth it.

Sourdough: 1st step: Mix the starter with 50g wholemeal rye flour and 50ml lukewarm water and let it rest for 6 to 8 hours at 26 to 28°C (e.g. on a radiator). 2nd step: Add another 50g of flour with 50ml lukewarm water and mix to form a soft dough. Let it rest for 6 to 8 hours at 22 to 26°C (e.g. in a heated room). 3rd step: Add another 50g of flour and 50ml lukewarm water and mix to form a soft dough. Let it rest for 3 to 4 hours at 18 to 22°C (e.g. in the kitchen). This yields approx. 400g for further baking. Bread dough: First mix all ingredients from sourdough to beet syrup, then knead for approx. 3 minutes. Let it rest for 30-40 minutes. In the meantime, grease a loaf pan with butter. After the resting time, give the dough a quick stir, pour it into the loaf pan, sprinkle some water on the surface, and sprinkle with sesame or sunflower seeds, if desired. Let it rise in the oven at max. 50°C for about 2 hours. Once the dough has risen well, carefully moisten the surface with lukewarm water. Place a bowl of water on the floor of the oven and preheat the oven to 200°C. Once the temperature has been reached, carefully moisten the surface of the dough again with lukewarm water and place the pan in the oven for 60 minutes. Remove the bread from the oven and moisten with water again. Cover with a kitchen towel and let it cool. After a few minutes, slide the bread out of the pan onto a wire rack and let it continue to cool, covered, ideally overnight. I made the starter according to the following recipe: http://www.chefkoch.de/rezepte/916071197018348/Sauerteig.html. Mine is now over a year old and works perfectly without yeast. If it’s newer, you may need to add a little yeast to the bread dough.