John Myers
Ingredients for 1 servings:
- 300 g wholemeal rye flour
- 200 g whole wheat flour
- 60 g sourdough (whole grain rye)
- 15 g yeast, fresh
- 10 g salt
- 360 g water
- 2 tbsp lavender, fresh or dried
- 1 tsp honey (possibly lavender honey)
- Flour for dusting
Instructions
Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 5 minutes
Mix all ingredients into a dough and shape into a round. Dust with flour and then place in a proving basket. Let it rise for at least 3 hours, until it has noticeably increased in volume. I’ve also let this dough rise for 10 hours in a cool room overnight. This works very well, too. Preheat the oven to 220°C and place a bowl of water in the oven. Meanwhile, turn the dough out onto a baking sheet lined with non-stick film or baking paper and score it with a razor or a very sharp knife. Bake for 10 minutes at 220°C, then reduce the heat to 200°C and bake for a further 25-35 minutes. You can test whether the bread is done by tapping it on the surface. You can vary the amount of lavender according to taste; I sometimes use a little less, which is also very tasty.
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