John Myers
Ingredients for 1 servings:
- 260 g spelt flour type 1050
- 150 g rye meal
- 90 g wheat flour type 1050
- 1 ½ tsp salt
- 30 g butter
- 75 g sourdough
- 1 tsp honey
- 1 tsp baking soda
- 4 tbsp white wine vinegar
- 75 g walnuts
- 300 ml water
- 1 sachet of dry yeast
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 10 minutes
Experiment with liquid sourdough, baking soda and vinegar successful
This recipe came about by chance using leftover flour and worked wonderfully in the bread making program. It was also a test to see what effect sourdough combined with baking soda and vinegar has. The result is the lightest and softest bread in terms of dough, yet beautifully crispy on the outside. I add all the ingredients one after the other to the bread making program, with the water last. The dried yeast goes into the yeast compartment. Curious to see if the experiment would produce an edible loaf, I quickly baked it with the wholemeal bread—for 3 hours. Next time, I’ll try the 5-hour sourdough program. The dough rises incredibly, and the bread baked with 500g of flour looks much larger. Variations: Different nuts, oil instead of butter, sugar instead of honey.
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