Lembas bread

Ingredients for 1 servings:

• 100 g wheat flour type 1050
• 100 g water
• Wheat starter
• 150 g wheat flour type 1050
• 175 g spelt flour type 630
• 75 g rye flour type 1150
• 300 g water
• 2 g dry yeast
• 250 g wheat flour type 1050
• 250 g spelt flour type 630
• 25 g rye flour type 1150
• 150 g water
• 10 g baking malt
• 20 g salt

Instructions

Working time approx. 30 minutes; Rest time approx. 16 hours; Cooking/baking time approx. 50 minutes; Total time approx. 17 hours 20 minutes

Wheat sourdough bread

Make the sourdough starter and pre-dough in the evening and let it stand covered in a warm place overnight for about 16 hours. The next day, combine all the ingredients for the main dough, add the sourdough and pre-dough, and knead thoroughly by hand (don’t forget to remove some starter for the next loaf first). Let it rest, covered, for 20 minutes. Then knead again and form either one large loaf or two small loaves and place them in the proving basket with the seam facing up. After about an hour, preheat the oven to 230°C (top/bottom heat). Then turn the dough out onto the baking sheet, score it, and put it in the oven. Steam well for the first 15 minutes. Then release the steam and bake for a further 35 minutes at 180°C (350°F). Tip: The pre-dough will be quite firm – this is intentional. You can almost knead it by hand. You may need to add a little more or less flour to the main dough. This depends on the consistency of the sourdough starter, whether it’s quite runny or rather chewy.