John Myers
Ingredients for 1 servings:
- 400 g rye sourdough (wholemeal sourdough)
- 240 g whole wheat flour
- 320 g wholemeal spelt flour
- 150 g jacket potatoes
- 15 g sea salt
- 400 g buttermilk
- 120 g walnuts
- 10 g fresh yeast, optional
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 4 hours
Aromatic sourdough bread made from 100% whole grain
Place the whole-grain rye sourdough starter, whole-grain flour, salt, and buttermilk into the bowl of a food processor. Optionally, you can add 10 g of fresh yeast. This is recommended if the sourdough isn’t yet very strong, or if you need to speed things up. Knead everything in the food processor for about 5 minutes until you have a smooth dough. Now add the grated potatoes and the roughly crushed walnuts and knead for another 1 minute. Cover the dough and let it rest in a warm place for 30 minutes. Turn the dough out onto a floured work surface and place it in a proving basket (mine is round and has a diameter of 28 cm). Cover and let it rise in a warm place (with yeast, it takes me about 2 hours). Do the finger test. Preheat the oven to 220°C. Turn the bread out onto a baking sheet and bake with steam at 220°C for 10 minutes. Then reduce the temperature to 180°C and bake the bread for 45-50 minutes. Allow the finished bread to cool completely on a wire rack and let it rest for a day or overnight before slicing.
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