Simple homemade bread

Ingredients for 2 servings:

• 400 g wheat flour (wholemeal)
• 200 g spelt flour (wholemeal)
• 200 g rye flour (wholemeal)
• 225 g sourdough
• 10 g yeast, fresh
• 1 tbsp pumpkin seed oil
• 1 tbsp honey
• 1 tbsp salt
• 2 tbsp bread spice mix
• 1 pinch of ground savory
• 500 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 5 hours

made from wholemeal flour

Preparation: Sift the flour and ash through a fine sieve into a mixing bowl until only the bran remains. Dissolve the yeast in a little lukewarm water, stirring continuously, and then add to the flour. Preparation: Add all remaining ingredients to the mixing bowl and mix. Start with only about 400 ml of water (approx. 30-35°C). Knead into a firm, elastic dough. Add more water as needed during processing. Cover the dough and leave in a warm place for about 2.5 hours until it doubles in size. Divide the dough into two pieces. Knead briefly again on a lightly floured surface and shape into loaves or rolls. Place the loaves in floured proving baskets (simperln). Let it ferment for about 1 hour. Preheat the oven to 240°C. Place a heat-resistant bowl of hot water on the floor of the oven. Turn the loaves out of the baskets onto a baking rack lined with parchment paper and bake in the oven at 240°C for 10 minutes. Reduce the heat to 200°C and bake for another 45 minutes. Finally, sprinkle the loaves with a little salted water and return them to the preheated, switched-off oven for another 5 minutes. Baking times: Resting and proving times vary depending on the dough mix. The baking time depends on the oven and the size of the loaves (tap the loaves to test).