Chia whey wholemeal bread

Ingredients for 3 servings:

• 300 g rye sourdough, ready made
• 600 g whole wheat flour
• 600 g wholemeal spelt flour
• 200 g wholemeal rye flour
• 800 g whey, natural
• 20 g yeast
• 25 g salt or 30 g
• 3 tbsp oil
• 80 g chia seeds, more if desired
• Fat for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 55 minutes

for 3 king cake tins of 25 cm each

Knead all ingredients into a smooth dough. Grease three 25 cm (10-inch) loaf pans and divide the dough into three pieces. Then briefly stretch and fold each loaf again, shape, and pour into the loaf pans. Cover and let rise for 1-2 hours. The dough should rise nicely. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Pierce or score the dough pieces, then place them in the oven under steam and reduce the oven temperature to 200 degrees Celsius (400 degrees Fahrenheit). Bake for about 40 minutes. Tap the loaves to check when they’re done, or simply remove them from the pan or measure the internal temperature. Let them cool completely out of the pan.