John Myers
Ingredients for 1 servings:
- 100 g whole wheat flour
- 20 g fresh yeast
- 60 ml water, lukewarm
- Flour for the work surface
- 30 g fresh yeast
- 50 g whole wheat flour
- 290 ml water, lukewarm, possibly more
- 150 g rye flour, coarsely ground
- 100 g chickpea flour
- 50 g sesame seeds
- 50 g wheat bran
- 50 g sunflower seeds
- 1 ½ tsp salt
Instructions
Working time approx. 25 minutes; Rest time approx. 2 hours 45 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 hours 20 minutes
interesting wholemeal bread with a special taste – for 2 loaves
For the starter dough, combine 100g of wholemeal wheat flour with 20g of fresh yeast dissolved in 60ml of warm water. Briefly mix with a dough hook to form a dough. Remove the dough with moistened hands, knead for one minute on a floured surface, and then form a ball into a ball and place it on a warmed plate at room temperature for about 30 to 45 minutes to rise. For the main dough, after the rising time is over, dissolve the remaining 30g of yeast in 50ml of warm water. Place the rest of the ingredients and the starter dough in a mixing bowl and mix on low speed for 5 minutes. Depending on the consistency, you may need to add a little more warm water. Then continue kneading on high speed. Pour the dough into two medium-sized bread tins lined with baking paper, smooth it out, and then score the surface lengthwise and crosswise several times with a knife. Let the dough rest in the tins for about 2 hours. When the dough has increased significantly in volume—by about half—place the pans on a rack on the second level from the bottom of an oven preheated to 240°C (top/bottom heat). After 10 minutes of baking, reduce the oven temperature to 220°C, and after another 30 minutes, reduce the temperature to 180°C (356°F). At the end of the 60-70 minutes of baking time, let the finished loaf cool on a wire rack (don’t forget to tap it on the counter). After briefly spraying the loaf with water to give it a shine, let it cool.
Facebook Comments