Mixed bread with chestnut flour

Ingredients for 1 servings:

• 100 g wholemeal rye flour
• 100 g water
• 50 g starter (whole grain rye)
• 200 g whole wheat flour
• 200 g water
• 2 g yeast
• 150 g whole wheat flour
• 100 g chestnut flour
• 10 g salt
• 50 g sunflower seeds
• 80 g yogurt, approx.
• 2 tsp rapeseed oil or olive oil
• 5 g yeast

Instructions

Working time approx. 20 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 35 minutes; Total time approx. 15 hours 55 minutes

Make the sourdough the day before. Mix the wholemeal rye flour with water and the starter until well blended. Then mix the wholemeal wheat flour with water and the yeast. Cover and let stand overnight. On the day of baking, take 200g of the sourdough and save the rest as starter for next time. Knead the sourdough, the starter, and the remaining ingredients from the main dough into a smooth dough. It shouldn’t be too soft, so it doesn’t stick to the basket later. If it’s too dry, add a little more yogurt. Now, cover and let rise in a yeast dough bowl for 1 hour, then knead again, shape, and cover and let rise in the proving basket for about 1.5-2 hours. The dough should have risen nicely. Preheat the oven to 250°C (480°F). Just before it reaches the right temperature, turn the bread out onto a baking sheet, cut into slices, and spray with a watering can. Now place it in the oven and bake for 10 minutes at 230 degrees Celsius, then increase the temperature to 200 degrees Celsius. It will take about another 25-30 minutes until the bread is done. Check the temperature or tap the loaf to see if it’s done. Cover with a linen cloth and let it cool on a rack.