John Myers
Ingredients for 1 servings:
- 50 g sourdough
- 300 g wholemeal rye flour
- 300 g water, lukewarm
- 200 g wholemeal spelt flour
- 500 g wholemeal rye flour
- 20 g salt
- 350 g water, lukewarm
- 1 handful of sunflower seeds or flax seeds
- 1 tsp coriander powder
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 hours 40 minutes
The day before, mix the sourdough with the rye flour and water using a wooden spoon. Leave to stand in a bowl with a loosely covered lid. The next day, it should have bubbled and roughly doubled in volume. Reserve about 50g of this starter dough for the next loaf. Mix the remaining starter dough with the two flours, water, salt, sunflower seeds, and coriander. Knead vigorously with a dough hook. Place in a proving basket and smooth the surface with wet hands. Cover with a tea towel and let rise for 3 hours. Preheat the oven to 220°C fan/convection oven. Place an ovenproof bowl of water at the bottom of the oven. Tip: I bake the bread on a baking tray lined with a baking mat; I have the tray in the oven while it preheats. Once the oven is hot, remove the tray and carefully turn the bread out of the proving basket onto the tray. Bake at 220°C fan-assisted oven for 10 minutes, splashing water into the oven twice during this time (steaming). Then reduce the temperature to 180°C and bake for about another hour. We like it this way, and it also comes out nice and crispy.
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