Five-grain bread

Ingredients for 1 servings:

• 50 g sourdough, active (whole grain rye)
• 300 g rye flour, 1150
• 300 ml water
• 200 g wheat flour, 1050 or 812
• 200 g spelt flour, 1050
• 200 g ground barley
• 100 g oat flour (alternatively oat flakes)
• 25 g salt
• 200 ml water, lukewarm
• 1 tsp, heaped caraway powder
• tsp, heaped coriander, ground

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 15 minutes

a hearty, rustic sourdough bread

For the sourdough, mix the ingredients, cover with cling film, and let it ferment at room temperature for 16-24 hours, depending on the sourdough’s activity (reserve 50g of this for the next loaf). Then add all the other ingredients and knead slowly with a food processor for 10 minutes. Cover the dough and let it rest for 30 minutes. Knead thoroughly by hand again and place it in a floured proving basket. I place the 27cm proving basket in a 6L freezer bag and close it on the side with a clip. Let the bread dough rise for another 1-3 hours at room temperature and then turn it out onto a baking sheet lined with baking foil/parchment paper. Score several times crosswise with a knife and bake in a preheated oven at 250°C (top/bottom) on the second rack from the bottom for 10 minutes, then reduce the temperature to 190°C (375°F) and bake for another 50-55 minutes (tap the oven to test if it’s sticking).