Sour milk wholemeal bread with sourdough

Ingredients for 1 servings:

• 200 g rye sourdough (whole grain), ready-made
• 500 g whole wheat flour
• 300 g wholemeal spelt flour
• 25 g cashew nuts
• 25 g sunflower seeds
• 25 g sesame seeds
• 50 g grit (5-grain grit)
• 25 g pumpkin seeds
• 15 g salt
• 10 g yeast
• 500 ml sour milk
• 250 ml water, possibly 50 ml more

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

with various kernels and shot

Mix all ingredients, then cover and let rise at least overnight. Grease a 25 cm standard loaf pan and carefully pour the dough into it. Cover and let rise in a warm place for another 30-60 minutes. If the dough hasn’t risen well, let it rise for a little longer. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit) and then moisten the top of the dough with a watering can. Bake for 10-15 minutes at 220 degrees Celsius (425 degrees Fahrenheit), then another 30-40 minutes at 200 degrees Celsius (400 degrees Fahrenheit). Do the skewer test, tap the pan, or check the internal temperature. Cover and let cool on the rack.