Buckwheat – rye wholemeal bread

Ingredients for 4 servings:

• 50 g starter
• 200 g rye
• 200 g water
• 750 g rye
• 700 g water
• 225 g water
• 10 g yeast
• 200 g sunflower seeds
• 350 g buckwheat
• 200 g spelt
• 30 g salt
• 1 tbsp beet syrup
• 1 tbsp, leveled bread spice mix

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

almost like pumpernickel

Finely grind the rye, mix with the water and sourdough starter. Place the bowl in a plastic bag and let stand for 10-12 hours. Medium-finely grind 750g of rye and mix well with the 400g sourdough and the water in a large bowl to make a pre-dough. Place the bowl in a plastic bag and let stand for 10-12 hours. Mix the yeast in the water. Grind or finely grind 350g buckwheat and 200g spelt. Mix the pre-dough with the yeast water, sunflower seeds, salt, bread spice, the spelt and buckwheat flour and honey well (e.g. with a wooden spoon or your hands). Stir for a few minutes to ensure the mixture is really well combined. If the mixture is too firm, add a little more water. Grease 2 loaf tins (approx. 750ml capacity) and pour the dough into them, smoothing it out with wet hands. Place the loaves in a large plastic bag, seal the bag so that there’s air at the top, and let them rest overnight. In the morning, transfer the loaves to a cold oven and bake for 120 minutes at 160°C, then bake for another 10 minutes with the oven turned off. Let cool slightly, then turn out of the loaves onto a wire rack, spray, and let cool. Slice the loaves the next day.