John Myers
Ingredients for 1 servings:
- 200 g wholemeal rye flour
- 200 g wholemeal spelt semolina
- 200 g spelt flour type 630
- 200 g wheat flour type 1050
- ½ cube of fresh yeast or 1 packet of dry yeast
- 3 tsp salt
- 1 tsp herbal salt
- 1 tbsp honey
- 1 tbsp olive oil
- 1 pinch of powder (vitamin C powder)
- 3 tbsp flaxseed
- 3 tbsp sesame seeds
- 2 tbsp chia seeds
- 620 ml water, lukewarm
Instructions
Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 55 minutes; Total time approx. 7 hours 15 minutes
This recipe is best suited to a food processor, but it can also be used with a hand mixer. All of the ingredients go into a large bowl. If using fresh yeast, crumble it into the water and dissolve it. Then knead the dough thoroughly (about 5 minutes). Then cover the dough and let it rest. If using dried yeast, it is best to leave it in a cool place (e.g. in a cellar) overnight. If using fresh yeast, about 4 hours are usually sufficient. Once the dough is ready, turn it out of the bowl onto a floured work surface and fold it together again with floured hands from each direction (top, bottom, right, left). Then the dough goes, fold side down, into a pot/roasting pan with a lid. I use a cast iron pot because it distributes the heat evenly. Now cut a slit in the top of the dough so that it tears deliberately during baking. It will look nice in the end, too. (I cut a large diamond shape.) Cover and bake at 230 degrees Celsius in a preheated oven for about 40-45 minutes, then another 10 minutes with the lid open for the crust. Now let the bread cool for about 2 hours and then enjoy.
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