John Myers
Contents
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Ingredients
for the pre-dough
- 350 g Wholegrain rye flour
- 350 g Wholemeal spelt flour
- 800 Milliliters Lukewarm water
- 2 tablespoon Sourdough
the whole dough
- 500 g Whole wheat flour
- 200 Milliliters Water
- 20 g Salt
- 1 tablespoon Roasted sunflower seeds
- 1 tablespoon Linseed
Instructions
- Mix the rye flour, spelled flour, sourdough and water into a dough and let stand overnight.
- On the next day, remove two tablespoons of sourdough, place in a small screw-top jar, close and store in the refrigerator. Can be kept for 1 - 2 weeks
- Then add the whole wheat flour, the salt and another 200 ml of water to the dough, knead well. Possibly work in a few roasted sunflower seeds or flax seeds.
- If you want to make two loafs of bread, grease the tins and sprinkle with a little flaxseed or oat flakes. Then let rise for another 2-6 hours, depending on the room temperature, until a beautiful dome has formed.
- You can also let the dough rise in two bread baskets lined with a floured tea towel, with or without the grains from the loaf pan, as you like.
- Preheat the oven to 200 ° and bake for 55 - 60 minutes, remove the loaves of bread from the pan immediately.
- the waiting times should be observed!
Nutrition
Serving: 100gCalories: 175kcalCarbohydrates: 32.4gProtein: 6.3gFat: 2.1g
