Einkorn wheat spelt wholemeal bread with naked oats, sourdough and einkorn pre-dough

Ingredients for 1 servings:

• 100 g naked oats
• 100 g water
• 50 g sourdough starter
• 200 g wholemeal rye flour
• 200 g water
• 160 g wholemeal flour (einkorn wholemeal flour)
• 160 g kefir
• 3 g yeast
• 100 g wholemeal flour (einkorn wholemeal flour)
• 300 g wholemeal spelt flour
• 200 g whole wheat flour
• 2 tbsp oil, neutral
• 100 g water, max. 150 g
• 1 tbsp bread spice mix
• 15 g salt
• 5 g yeast

Instructions

Working time approx. 25 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 50 minutes; Total time approx. 11 hours 15 minutes

The day before: Make the sourdough starter by mixing cold water with the naked oats, cover, and let it rest overnight. Make the sourdough starter by mixing the starter with the flour and water, and also cover and let it rise overnight. For the pre-dough, combine all the ingredients, cover, and let it rise overnight. The next day, knead the sourdough starter, the sourdough starter (less 50g of starter), the pre-dough, and the ingredients for the main dough into a homogeneous but fairly firm dough. Shape the dough into a loaf, cover, and let it rise in a proving basket. After 1.5 – 2 hours, the dough should have risen noticeably, and when it no longer shrinks back when pressed with your finger, you should preheat the oven to 240 degrees. When it’s ready, turn the bread out onto a baking sheet and bake with steam for 10 minutes at 240 degrees Celsius. Then reduce the oven temperature to 200 degrees Celsius and bake for another 40-50 minutes. Tap or check the temperature to see if the bread is done.