Beetroot wholemeal bread

Ingredients for 1 servings:

• 150 g rye flour (wholemeal)
• 150 g wheat flour (wholemeal)
• 300 g grain (6-grain mix)
• 175 g sourdough (rye)
• 500 ml water, lukewarm
• 100 g rye flour (wholemeal)
• 100 g spelt flour (wholemeal)
• 100 g grain (6-grain mix)
• 50 g flaxseed, crushed
• 50 g sunflower seeds
• 15 g salt
• 5 g bread spice mix, to taste, but not necessary
• 200 ml water, lukewarm

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 1 hour 50 minutes

with whole grains, from sourdough

The day before: In a large bowl, thoroughly mix 150g each of wholemeal rye and wholemeal wheat flour, 300g of the 6-grain blend, sourdough starter, and 500ml of water. Cover the bowl and let it rest at room temperature for 24 hours. The next day: Add the remaining ingredients to the pre-dough and mix well for at least 10 minutes. For the next loaf, reserve 175g of dough and store it in a tightly sealed jar in the refrigerator. It will keep for about 2 months. Pour the remaining dough into a greased or lined loaf pan (I prefer 25 x 14.5 x 7 cm) and let it rise until it reaches the edges of the pan. This can take between 1 and 1.5 hours. During this time, preheat the oven to 200°C using conventional oven heating. Fifteen minutes before adding the bread, place a metal bowl of hot water in the roasting pan to improve the baking climate for the sourdough. This also eliminates the need for steaming. Release the steam after 10 minutes during the baking process. The baking time is between 80 and 90 minutes, depending on the oven. Release the steam again occasionally. After baking, turn the bread out of the pan and test for doneness by tapping the bottom of the bread with your knuckles. If it still doesn’t sound hollow, bake it for another 10 minutes without the pan.