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Juliaklara's Three Countries

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Ingredients for 2 servings:

  • 100 g starter
  • 500 g rye flour
  • 500 g water
  • 350 g rye flour
  • 350 g spelt, ground
  • 350 g wheat flour, 1050
  • 1 tbsp honey
  • 35 g salt
  • 1 tsp, heaped caraway seeds, ground
  • 650 g water, warm
  • 25 g yeast, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 50 minutes; Total time approx. 15 hours 10 minutes

a hearty sourdough bread

The night before baking, thoroughly mix the first three ingredients, cover, and let stand at room temperature overnight. On the day of baking, add the remaining ingredients and knead for 10 minutes (using a food processor). Immediately transfer the dough to two greased loaf pans, cover, and let rise for 2 hours. Preheat oven to 230°C (450°F). Brush the surface of the loaves with oil and pierce with a meat fork. Bake for approximately 50 minutes, depending on your oven.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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