Bread Chenäran V with sourdough

Ingredients for 1 servings:

• Sourdough starter:
• 150 g brown rice, ground (or buckwheat, millet, corn)
• 1 pinch(s) of sugar
• 1 pinch(s) of dry yeast
• Mineral water, carbonated
• Sourdough starter
• 700 ml mineral water, carbonated
• 2 apples, approx. 300 g
• 180 g buckwheat, ground
• 70 g amaranth, ground
• 200 g ground corn kernels
• 100 g brown rice, ground
• 2 tsp coriander, ground
• 150 g buckwheat, ground
• 3 tsp salt
• ½ tsp cane sugar
• 3 tbsp sunflower seeds
• 3 tbsp sesame seeds, unhulled
• 3 tbsp flaxseed
• 1 cup water
• olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 1 day 12 hours; Total time approx. 1 day 12 hours 40 minutes

gluten-free, egg-free, dairy-free, vegan

Preparation of the sourdough starter, in the evening: Mix all ingredients together; it should form a thick paste. Place in a screw-top jar (720 ml), cover, and keep warm at room temperature (overnight in the cupboard, for example). Pre-dough, early in the morning: Finely grate 2 apples into a mixing bowl and add the sourdough starter. Rinse the jar with a little water and add the rest of the water to the mixing bowl. Mix together, stir in everything from ground buckwheat to coriander, close the lid, and let ferment at warm room temperature. Main dough, in the late afternoon or evening: Mix in ground buckwheat, salt, and flaxseed, then mix well with all other ingredients. Mix 0.5 tsp cane sugar, 3 tbsp sunflower seeds, 3 tbsp unhulled sesame seeds, and 3 tbsp whole flaxseed with the main dough until well blended. Pour into a 35 cm loaf pan lined with baking paper, shake until smooth, and ideally place in a cold, off-center oven. Pour 1 cup of water into the drip pan below. In the morning: Place in a cold oven and bake at approximately 160°C for approximately 70 minutes. Carefully remove the bread from the baking paper, remove the baking paper, brush the bread all over with olive oil (or water), and return it to the oven and bake for another 25 minutes. Let it cool completely. Turn the bread over and cut from the bottom with a serrated knife. My own recipe.