Kamut barley wheat rye sourdough wholemeal bread with chia seeds and sour milk

Ingredients for 1 servings:

• 50 g starter
• 100 g wholemeal rye flour
• 100 g water
• 300 g wholemeal Kamut flour
• 200 g wholemeal barley flour
• 500 g whole wheat flour
• 18 g salt
• 3 tbsp oil
• 14 g fresh yeast
• 30 g chia seeds
• 200 g sour milk
• 550 g water, approx.

Instructions

Working time approx. 20 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 55 minutes; Total time approx. 16 hours 15 minutes

for 2 loaves from two king cake tins with a length of 25 cm

Make the sourdough the night before. Mix together the listed ingredients, cover, and let rest overnight. On the day you’re baking, take 50g of the sourdough starter as a starter for the next day, and use the remaining sourdough for the bread. Knead the sourdough with the ingredients for the main dough until you have a smooth dough. Let the dough rest for about 15 minutes, then knead it using the stretch-and-fold method and form two long strands the size of the loaf pans. Lightly grease both loaf pans. Place the strands in the loaf pans, cover, and let rise for 2-3 hours. Preheat the oven to 230°C (top/bottom heat). Pierce the loaves several times with a skewer or score them with a knife, and bake for 15 minutes on the middle rack. Reduce the oven temperature to 200°C (top/bottom heat) and bake the bread for about 30-40 minutes. These ingredients are sufficient for two 25cm long king cake tins.