John Myers
Ingredients for 1 servings:
- 50 g starter
- 150 g wholemeal rye flour
- 150 g water
- 50 g canihua
- 100 g water
- 75 g amaranth
- 350 g water
- 150 g einkorn wholemeal flour
- 50 g teff flour
- 300 g wholemeal spelt flour
- 18 g salt
- 3 tbsp oil
- 14 g yeast, fresh
Instructions
Working time approx. 20 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 1 hour; Total time approx. 15 hours 20 minutes
Prepare the sourdough starter the night before by mixing the ingredients listed. Cover the sourdough starter and let it rest overnight. It’s best to also cook the canihua the day before. Bring the water to a boil, add the canihua, simmer for 5 minutes, and let it swell for 5-10 minutes, then let it cool. Then simmer the amaranth as you did with the canihua. On the day you’re ready to bake, take 50 g of the sourdough starter 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, the canihua, and the amaranth until a smooth dough forms. Let the dough rest briefly. Then knead the dough 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 (top/bottom heat). Turn the bread out onto the baking sheet and score it. Bake the loaf for 10 minutes, then set the temperature to 200°C and bake for approximately 50 minutes. Tap the loaf or check the core temperature to see if the bread is done.
Facebook Comments