Chickpea and flaxseed wholemeal bread with sourdough

Ingredients for 1 servings:

• 50 g starter
• 125 g wholemeal rye flour
• 125 g water
• 350 g whole wheat flour
• 350 g wholemeal spelt flour
• 100 g chickpea flour
• 25 g flaxseed, brown
• 25 g flaxseed, gold
• 3 tbsp oil
• 10 g yeast, fresh
• 18 g salt
• 600 g buttermilk

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 55 minutes; Total time approx. 13 hours 15 minutes

for 2 king cake tins with a length of 25 cm

Make the sourdough the night before. Mix the ingredients together, cover, and let rest overnight. On the day you want to bake, take 50g of the sourdough starter as a starter for the next day, and use the remaining sourdough for the bread. Knead the sourdough with the ingredients for the main dough until you have a smooth dough. Let the dough rest for a short time, then knead it using the stretch and fold method and form two long strands the size of the loaf pans. Lightly grease the two 25cm loaf pans. Place the strands in the loaf pans, cover, and let rise for 2-3 hours. Preheat the oven to 230°C (top/bottom heat). Pierce the loaves several times with a skewer or score them with a knife and bake for 15 minutes. Then reduce the oven temperature to 200°C (top/bottom heat) and bake the loaves for about 30-40 minutes.