John Myers
Ingredients for 1 servings:
- 80 g rye starter
- 200 g wholemeal rye flour
- 200 g water, lukewarm
- 500 g wholemeal rye flour
- 500 g water
- 150 g wholemeal rye flour
- 300 g wholemeal spelt flour
- 23 g salt (approx. 2 heaped tsp)
- 2 tsp sugar, or honey, agave syrup…
- 200 g nuts or seeds (sunflower seeds, flax seeds, chia seeds, pumpkin seeds…)
- 180 g water, lukewarm
- Butter, margarine or baking paper for the molds
Instructions
Working time approx. 45 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour; Total time approx. 2 days 1 hour 45 minutes
for 2 loaf tins
Day 1: Mix the starter with wholemeal rye flour and water in a large bowl, place the lid on top loosely. Place the bowl in a warm place, e.g., on the living room cupboard. Day 2 (at about the same time): Take 3 tablespoons of the sourdough starter for next time, put it in a screw-top jar, and place it in the refrigerator. Add the wholemeal rye flour and water to the remaining dough in the bowl, mix well, place the lid loosely on top, and place the dough in a warm place (on the cupboard). Day 3 (at about the same time): Now put everything in a powerful food processor. Alternatively, you’ll need some muscle and a sturdy wooden spoon. Stir in all the remaining ingredients well and for a long time, knead, and mix. Now grease two loaf pans or line them with baking paper. Divide the dough in half and fill the pans. Tip: Wet your hands and use them to spread the dough; this makes it much less sticky. Now place both tins back in a warm place (on the cupboard), cover with a fresh tea towel, and let stand for about 2.5 hours, depending on the room temperature and the strength of the sourdough. The dough will visibly rise, but not as much as yeast dough. Now preheat the oven to 230°C (top/bottom heat). Carefully and quickly place the tins next to each other on a rack on the lowest shelf. Bake the dough for 10 minutes. Reduce the temperature to 200°C (400°F). Bake the loaves for another 50 minutes. The bread will keep wonderfully fresh for many days, but it can also be frozen well. It has become the standard bread in my household.
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