John Myers
Ingredients for 1 servings:
- 125 g wholemeal rye flour
- 125 g water
- 50 g starter (whole grain rye sourdough starter)
- 250 g wholemeal emmer flour
- 250 g wholemeal spelt flour
- 350 g whole wheat flour
- 50 g whole grain flakes (5-grain flakes)
- 50 g sunflower seeds
- 500 g kefir
- 2 tbsp oil
- 15 g salt, max. 20 g
- 15 g yeast
- 50 ml water, approx., as needed
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
Make the sourdough the day before by mixing all the ingredients together, then cover and let it rest overnight. On the day of baking, knead 250g of the sourdough with the other ingredients until you have a smooth bread dough. Shape the dough and place it in floured proving baskets. Cover and let it rise for about 2 hours. It’s important that the bread has risen well before baking. Preheat the oven to 240°C (475°F). Bake for 5-8 minutes, then reduce the temperature to 200°C (400°F) and finish baking in about 40-50 minutes. Tap or test the temperature, then let it cool.
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