Jerusalem artichoke bread IV

Ingredients for 1 servings:

• 300 g sourdough (dry rye sourdough)
• 300 g mineral water, carbonated
• 350 g rye – coarsely ground whole grain
• 400 g spelled – whole grain, coarsely ground
• 750 ml mineral water, carbonated
• 1 kg Jerusalem artichoke, approx., expressed approx. 750 g
• 500 g spelt – whole grain, ground
• 160 g sunflower seeds, whole
• 1 tbsp basil, grind
• 3 tsp salt
• 1 tsp raw cane sugar

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 15 hours

Vegan, rye sourdough

Pre-dough: Pour 300g of dry sourdough with 300g of carbonated mineral water, let stand for a while, then add 1 bottle of carbonated mineral water, stir slightly, and place under the grain mill. Coarsely grind 350g of rye and 400g of whole-grain spelt into the mixing bowl. Stir slightly. If some liquid remains, close the lid and let rest overnight. Stir and remove approximately 150g of sourdough. Place in a screw-top jar with approximately 150g of dry rye flakes, close the lid, and refrigerate for the next loaf. Wash, peel, weigh, finely grate, and purée the Jerusalem artichokes. Place in a linen cloth. Squeeze out the liquid. Simply twist the linen cloth together, catch it (drink it), and add to the pre-dough. Grind 500g of whole-grain spelt with basil, not too finely. Mix in the sunflower seeds, sugar, and salt. This will almost make a thick soup. Mix everything together. Pour into two 30 cm loaf pans lined with baking paper, level the surface, and fill no more than three-quarters full. Place in a cold oven for a few hours, or in a warm room. Because the dough is so “thin,” it will rise quickly. Be sure to keep an eye on the filling quantity and don’t use any additional leavening agent; you can’t be that quick, and it will overflow. Place in a cold oven and bake at approximately 150°C for about 90 minutes. Carefully remove the baking paper, brush the bread with extra virgin olive oil, and bake at the same temperature for another 20-40 minutes. Let it rest overnight before slicing. We recommend turning the bread upside down and slicing it open with a serrated knife (with the crust on the bottom). My own recipe