Kamut wheat spelt wholemeal bread with sour milk

Ingredients for 1 servings:

• 50 g starter
• 150 g water
• 150 g rye sourdough
• 100 g Kamut
• 100 g water, hot
• 400 g whole wheat flour
• 400 g wholemeal spelt flour
• 100 g wholemeal einkorn flour or wholemeal wheat flour
• 18 g salt
• 3 tbsp oil
• 1 tbsp bread spice mix (anise/fennel/caraway)
• 12 g fresh yeast
• 500 g sour milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Prepare the sourdough the night before by mixing the specified ingredients. Cover the sourdough and let it rest overnight. Finely grind the kamut and pour hot water over it. On the day of baking, take 50 g of the sourdough as a starter for the next baking day and use the rest for the bread by kneading the sourdough with the ingredients for the main dough and the kamut flour until a homogeneous dough forms. Add a little more water if necessary. Let the dough rest briefly. Then knead the dough using the “stretch and fold” method and form a loaf. Cover the loaf and let it rise in a floured proving basket for 2-3 hours. Preheat the oven to 250°C (top/bottom heat). Turn the bread out onto the baking sheet and score it. Bake the loaf for 10 minutes, then reduce the temperature to 200°C (400°F) and finish baking the bread in about 50 minutes. The tapping or core temperature test reveals whether the bread is ready.