Spelt-emmer-pecan bread with sourdough

Ingredients for 1 servings:

• 50 g rye starter
• 150 g wholemeal rye flour
• 150 g water
• 400 g wholemeal spelt flour
• 400 g wholemeal wheat flour or wholemeal spelt flour
• 175 g wholemeal emmer flour
• 18 g salt
• 14 g fresh yeast
• 3 tbsp oil
• 550 g water
• 40 g pecans, finely chopped
• Fat for the mold

Instructions

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

for 2 king cake tins of 25 cm each

For two 25 cm king cake pans. Prepare the sourdough the night before by mixing together the specified ingredients. Cover the sourdough and let it rest overnight. On the day of baking, take 50 g of the sourdough as a starter for the next baking day and use the remaining sourdough for the bread. To do this, knead the sourdough with the ingredients for the main dough until a homogeneous dough forms. Let the dough rest briefly, then knead it using the “stretch and fold” method and form two long strands the size of the loaf pans. Lightly grease the loaf pans, place the strands in the loaf pans, and cover and let rise for 2-3 hours. Preheat the oven to 230°C. 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 and bake the loaves for about 30-40 minutes.