Almond-hazelnut-einkorn-spelt-rye sourdough wholemeal bread

Ingredients for 1 servings:

• 50 g starter
• 50 g wholemeal rye flour
• 50 g water
• 500 g einkorn wholemeal flour
• 400 g wholemeal spelt flour
• 50 g almonds, chopped
• 50 g hazelnuts, chopped
• 18 g salt
• 15 g fresh yeast
• 3 tbsp oil
• 800 ml buttermilk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Make the sourdough the night before. Mix together the ingredients listed, cover, and let rest overnight. On the day you plan to bake, take 50g of the sourdough starter for the next day. Use the remaining sourdough for the bread and knead it with the ingredients for the main dough until a smooth dough forms. Let the dough rest for about 15 minutes. Line a roasting tin with baking paper or grease it and let the dough rise for another 2 hours. Preheat the oven to 230°C (top/bottom heat). Bake the bread with the lid on for about 60 minutes on the middle rack. The lid can be removed towards the end of the baking time.