Eat Yourself Stupid Bread 2.1 – with little wheat

Ingredients for 2 servings:

• 700 ml water, lukewarm
• 2 tbsp sourdough
• 3 tsp sugar or honey
• 360 g spelt flour
• 360 g rye flour
• 180 g wheat flour
• 3 tsp salt
• 1 ½ packets of dry yeast

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 50 minutes

an adapted “Eat yourself stupid bread” variant with more spelt and rye and only 20% wheat

An adaptation of my Eat Yourself Stupid Bread 2.0 with only 20% wheat flour. Mix together lukewarm water, sourdough, and sugar or honey and let it rest for a few minutes. Place the remaining ingredients in a large bowl, pour in the already mixed ingredients, and mix everything briefly on low heat. Place the dough in an oven preheated to 40°C (top/bottom heat) for 50 minutes to allow it to rise and ferment. Then transfer the dough to baking tins (e.g., two silicone loaf tins) and let it rest for another 50 minutes on the second level from the bottom in the cozy, warm oven. Preheat the oven to 220°C (top/bottom heat) without preheating. Once the temperature is reached—this takes about 15 minutes—change the temperature to 190°C (bottom heat) and bake the bread for about 40 minutes. Each loaf contains approximately 1590 kcal.