John Myers
Ingredients for 1 servings:
- 500 g spelt flour type 630
- 500 g wheat flour type 405
- 200 g rye meal (wholemeal rye meal)
- 100 g flaxseed
- 100 g walnuts, chopped
- 100 g sunflower seeds
- 100 g sesame seeds
- 100 g wheat
- 200 g dry sourdough
- 4 tsp, leveled salt
- 2 tsp sugar or honey
- 3 packs of dry yeast, each for 500 g flour
- 2 tsp bread spice mix
- 1.2 liters of lukewarm water
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 hours 10 minutes
for 2 loaves of bread approx. 1.5 kg each
Soak the wheat kernels overnight. Combine all dry ingredients in a large bowl and mix. Add the wheat kernels. Work in the water. The dough has the right consistency when it no longer sticks to your hands. Knead for at least 10 minutes to ensure the different flours combine well. I knead first with a dough mixer and then with my hands. Cover and let rise in a warm place for 30 minutes. The dough should have visibly risen. Dust a work surface with flour and knead the dough for 5 minutes. Divide the dough in two and shape it into loaves that fit into the baking pans. I always bake in bread pans because it’s a clean process, I bake in advance, and the bread freezes well. Let it rise for 1 hour. To do this, place the bread pans in the oven at approximately 45°C. The oven has a program for this. After an hour, the dough will have almost doubled in volume. Set the oven to 220°C and bake for 20 minutes. The fermentation process is stopped, and the bread takes on its final shape. Bake at 175°C for 50 minutes. Ten minutes before the end of baking, brush the bread with salted water to crisp the crust and give it a beautiful color. If the tapping test is positive, the bread is baked and can be removed from the pan. Place on a wire rack to cool. Tip: Flours and grains can be varied. The quantities should be the same. I make my own bread seasoning; there are plenty of recipes on Chefkoch.de. I use a little more caraway in my mix.
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