John Myers
Ingredients for 1 servings:
- 50 g rye starter
- 150 g wholemeal rye flour
- 150 g water
- 350 g whole wheat flour
- 250 g einkorn flour (one-grain wholemeal flour)
- 200 g wholemeal spelt flour
- 100 g nuts (cashews, walnuts, Brazil nuts, etc.)
- 450 g whey
- 18 g salt
- 12 g yeast
- 2 tbsp oil
- 25 g malt (caramel malt)
Instructions
Working time approx. 20 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 50 minutes; Total time approx. 16 hours 10 minutes
Prepare the sourdough the day before by combining all ingredients, covering it, and letting it rest overnight. The next day, knead 300g of sourdough with the remaining ingredients until a smooth dough forms. Let the dough rise briefly, then stretch and fold it, and shape it into a loaf. Place the loaf in a proving basket, cover, and let it rest for 2-3 hours. Preheat the oven to 230°C (450°F). Bake the dough for 15 minutes, then for another 25-35 minutes at 200°C (400°F). The bread is ready when it passes the tap or core temperature test.
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