John Myers
Ingredients for 1 servings:
- 50 g starter
- 150 g wholemeal rye flour
- 150 g water
- 200 g einkorn wholemeal flour
- 200 g wholemeal emmer flour
- 200 g wholemeal Kamut flour
- 400 g whole wheat flour
- 500 g sour milk
- 100 g water, approx.
- 80 g sunflower seeds, roasted
- 3 tbsp oil
- 12 g yeast
- 18 g salt
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
Prepare the sourdough the night before by mixing the specified ingredients together. Cover the sourdough and let it rest overnight. On the day of baking, take 50 g 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 until a homogeneous dough forms. Let the dough rest briefly, then knead 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. Turn the loaf out and score it. Bake the loaf for 10 minutes, then reduce the temperature to 200°C and finish baking in about 50 minutes. A tap or core temperature test will tell you if the bread is done.
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