Large rye-spelt mixed bread with sourdough and whole grain

Ingredients for 1 servings:

• 50 g starter
• 350 g rye flour
• 350 ml water, lukewarm
• 500 g rye flour
• 400 g wholemeal spelt flour
• 200 g wholemeal rye flour
• 38 g salt
• 2 tsp bread spice mix (ground fennel, anise, caraway, coriander)
• 3 handfuls of spelt flakes
• 3 handfuls of sunflower seeds
• 2 handfuls of pumpkin seeds
• 2 handfuls of flaxseed
• 600 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 21 hours 50 minutes

The day before, make the sourdough starter from the rye flour, water, and starter, then cover and let it rise for at least 15 hours. Remove 50g of the new starter before use. I make the bread spice by mixing the above ingredients together as whole grains in a spice grinder and grinding them fresh. You can use more or omit it altogether if you like. We like it best when you can’t taste it. For the bread dough, combine all the ingredients in a large bowl, preferably with a food processor, and knead for a few minutes. Then let the dough rest for about 30 minutes. The flaxseed can be added without letting it rise first. Place the dough (it will be quite sticky) on a floured work surface. Flour your hands well and knead the dough. Then shape the dough into a round loaf and place it in a suitable container to rise. I use a cast iron griddle pan lined with baking paper. The advantage is that the bread can be baked in this pan after proving. I let my bread prove in the oven; it has a fermentation stage. The proving time is 3 to 4 hours; the dough should have increased in volume considerably. Preheat the oven to 275°C (top/bottom heat). Then place the bread on the lowest rack and spray water into the oven a few times using a watering can (steam). Observe the following baking times: 15 minutes at 275°C (top/bottom heat) 15 minutes at 200°C (top/bottom heat) 40 minutes at 160°C (convection oven) 10 minutes in the switched off oven Steam several times during the baking time. Let the bread cool on a rack. It is ready when it sounds hollow when tapped on the bottom. The loaf is very large, weighing around 2.5 kg when finished. I chose the quantities so that the energy expenditure is worthwhile. The bread freezes well and still tastes good when thawed.