John Myers
Ingredients for 1 servings:
- 70 g wholemeal rye flour
- 65 g water, lukewarm
- 15 g starter
- 250 g rye meal
- 250 g buttermilk (room temperature)
- 125 g sunflower seeds
- 2 tsp salt
- 250 g water
- 5 g fresh yeast
- 250 g wholemeal spelt flour
- 125 g spelt meal
- 70 g beet syrup
- 1 tsp salt
- 1 tbsp olive oil
- 5 g yeast (optional if the sourdough is very young or does not have enough leavening power of its own)
- n. B. Sunflower seeds for sprinkling
Instructions
Working time approx. 30 minutes; Rest time approx. 18 hours 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 22 hours
12-16 hours before the main dough, prepare the sourdough, soaking dough, and pre-dough. To do this, mix each of the ingredients in a separate bowl and let it rise, covered, at room temperature. On the day of baking, put the sourdough, pre-dough, and soaking dough into a food processor. Then add the ingredients for the main dough and knead briefly on the lowest speed. Then knead for 4-5 minutes on speed 2. Spray a 30 cm loaf pan with baking spray. Pour the dough into the pan and press down with wet hands. Sprinkle generously with sunflower seeds, cover, and let rise for about 80-90 minutes. About 30 minutes before baking, preheat the oven to 170 degrees Celsius (top/bottom heat). Then place the bread on a baking sheet on the middle rack and bake for about 2.5-3 hours. After 2 hours, you can cover the bread with aluminum foil to prevent it from getting too dark. Allow to cool on a baking rack. Black bread is best served the next day, as it will have a good soaking time by then.
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