John Myers
Ingredients for 1 servings:
- 300 g sourdough made from wholemeal rye flour
- 100 g wholemeal rye flour
- 300 g whole wheat flour
- 140 g wholemeal groats, as desired
- 200 g buttermilk, organic
- 150 ml water, lukewarm
- 15 g sea salt
- 1 tbsp, heaped beetroot
- 60 g hazelnuts, whole
- 50 g cranberries, dried
- 40 g oat flakes
- 10 g yeast, fresh, optional
- 2 tbsp oat flakes, for sprinkling
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 5 hours
slightly sweet wholemeal bread with sourdough
Knead all ingredients, except the oat flakes for sprinkling, into a smooth dough (food processor, approx. 10 minutes). Optionally, dissolve the yeast in the water beforehand (recommended for very new or less potent sourdough starters). Cover the dough and let it rest in a warm place for 30 minutes. Then turn it out onto a well-floured work surface and shape it into an oblong shape. Caution: The dough is quite soft. Sprinkle half of the oat flakes for sprinkling onto the bread and place the bread in it. Then sprinkle with the remaining oat flakes. Let the bread rise again in a warm place (1-3 hours, depending on the raising power of the sourdough starter and the amount of yeast added). Baking: BBA: Bake the bread for 1 hour using the “Bake Only” program. Oven: Preheat the oven to 220°C and bake the bread for 10 minutes at 220°C. Reduce the temperature to 180°C and bake the bread for another 40 minutes. Since I always bake the bread in the oven, the oven baking times are only guidelines. Then let the bread cool completely on a wire rack and rest in the bread bin for a day before slicing. This yields a loaf weighing approximately 1300g.
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