Grape seed bread

Ingredients for 1 servings:

• 400 g sourdough
• 200 g wholemeal rye flour
• 300 g rye flour type 997 or 1050
• 50 g spelt flakes or five-grain flakes
• 25 g grape seed flour
• 1 tsp salt
• 1 tsp caraway seeds, whole or ground
• 400 ml water, lukewarm
• Fat for the mold
• 400 g rye flour
• 400 ml water, warm

Instructions

Working time approx. 1 hour; Rest time approx. 4 days 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 days 5 hours

a compact, hearty, healthy bread!

Put the sourdough starter, wholemeal rye flour, rye flour, grape seed flour, water, spelt flakes, salt, and caraway seeds into a bowl and knead into a smooth dough. Leave to stand in a warm place overnight. Grease a loaf pan. Remove the dough from the bowl, knead it, shape it into a log, and place it in the pan. Leave to rise in a warm place (30°C) for 2-3 hours. Preheat the oven to 200°C (top/bottom heat) and place a bowl of water on the stovetop. Brush the bread with water and bake for 60 minutes, brushing it with water occasionally. Making your own sourdough starter: On the first day, mix 100g of rye flour with 100ml of warm water in a large bowl, cover, and place in a warm place (approx. 20°C). On the second day, add 100g of rye flour and another 100ml of warm water to the above mixture and let the dough stand in a warm place for another 24 hours. Day 3: The mixture now smells distinctly sour and is bubbly. Now add 200g of rye flour and 200ml of warm water, stir well, and let it rest for another 24 hours. Day 4: The sourdough is now ready. The total is now 800g of sourdough. We need 400g of sourdough for the bread. The rest can be kept in the refrigerator for a week and then used for the next loaf. It will keep much longer in the freezer.