John Myers
Ingredients for 1 servings:
- 50 g starter
- 125 g rye sourdough, whole grain
- 125 g water
- 400 g potatoes
- 150 g water
- 45 g Kamut meal
- 45 g golden linseed, crushed
- 100 ml water
- 450 g whole wheat flour
- 450 g wholemeal spelt flour
- 12 g yeast
- 3 tbsp oil
- 18 g salt
- 100 g water, as needed
- Flour for the proving basket
Instructions
Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 10 minutes
Make the sourdough the night before by mixing together the specified ingredients. Cover the sourdough and let it rest overnight. It’s best to also cook the potatoes the day before. Peel and dice the potatoes, then boil them until soft. Mash the cooked potatoes. Also the day before, boil the kamut and flaxseed meal with the water for 2 minutes and let it swell for 3 minutes. On the day you’re going to bake, take 50g 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, the mashed potatoes, and the cooked piece until a homogeneous dough is formed. 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 set the temperature to 200°C and bake for approximately 50 minutes. Tap the loaf or check the core temperature to see if the bread is done.
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