John Myers
Ingredients for 1 servings:
- 430 g sourdough (whole grain rye)
- 340 g spelt flour (wholemeal)
- 70 g flaxseed
- 70 g flaxseed (golden flaxseed)
- 70 g carrot(s), coarsely grated
- 14 g sea salt
- 12 g beetroot
- 165 g water, lukewarm (approx.)
- 10 g yeast, fresh (optional) *
- 1 ½ tbsp flaxseed
- 1 ½ tbsp flaxseed (golden flaxseed)
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 4 hours
moist sourdough bread made from 100% wholemeal flour, also suitable for baking in the BBA
Knead all ingredients, except for the seeds for sprinkling, into a smooth dough (food processor, approx. 7-10 minutes). Cover the dough and let it rest in a warm place for 30 minutes, then knead it briefly again (2-3 minutes). Sprinkle half of the seeds into the bread pan or a loaf pan. Pour in the dough and smooth it out. Then sprinkle with the remaining seeds. Let the bread rise again in a warm place (1-3 hours, depending on the leavening power of the sourdough and the amount of yeast added; for me, it takes about 1.5 hours without adding yeast). Baking: BBA: Bake the bread for 1 hour using the “Bake Only” program. Oven: Bake the bread at approximately 200°C for approximately 50-60 minutes. (Since I always bake the bread in the BBA, the instructions for baking in the oven are only guidelines.) Then let the bread cool on a wire rack and ideally let it rest in the bread bin for a day before slicing. The quantities given are sufficient for a loaf weighing around 1000g (approx. 22 slices). Notes: Since I am using whole grain rye sourdough, I don’t use a 1:1 ratio of whole grain flour to water, but rather use a little more water (approx. 1:1.2), so the amount of water given for the bread is only an approximate amount. If you start your sourdough with less water, you may need a little more water for the dough later. * Since I have a very strong sourdough, I always bake the bread without additional yeast.
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