Einkorn wholemeal bread

Ingredients for 1 servings:

• 40 g sourdough (whole grain rye sourdough starter)
• 200 g rye flour (wholemeal)
• 200 ml water, lukewarm
• 450 g sourdough, approx.
• 350 g flour (one-grain wholemeal flour)
• 150 ml water, lukewarm, approx.
• 2 tsp herbal salt, alternatively 1 tsp herbs and 3/4 tsp salt)
• 5 tbsp sesame seeds
• 5 g yeast, fresh – if you like
• n. B. Fat and sesame for the form

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 5 minutes

with sesame

Make the sourdough from the starter, the wholemeal rye flour, and the water. Let the sourdough mature in a warm place for at least 18 hours. Combine all ingredients using a mixer with a dough hook or a food processor and knead well until you have a smooth, slightly sticky dough. I add the water carefully, a little at a time, so that there isn’t too much at the end. Let the dough rest for 10 minutes. Meanwhile, grease the (small) loaf pan and sprinkle with sesame seeds. Carefully pour the dough into the loaf pan. The dough will be a little sticky, which makes it a bit more difficult. Cover the loaf pan with a tea towel or linen cloth and let it rise for about 1-2 hours, until it has noticeably risen. It might take a bit longer if you don’t use yeast. Bake briefly at a high temperature (220/230 degrees Celsius) and then reduce the temperature. The bread needs about 35-45 minutes using top and bottom heat. After 20-25 minutes you can remove the bread from the pan and continue baking on the rack.