Sourdough wholemeal bread with psyllium, chia seeds and two types of flax seeds

Ingredients for 1 servings:

• 50 g starter
• 115 g rye sourdough
• 115 g water
• 400 g whole wheat flour
• 400 g wholemeal spelt flour
• 3 tbsp oil
• 18 g salt
• 12 g fresh yeast
• 1 ½ g psyllium husks
• 10 g chia seeds
• 15 g flaxseed
• 15 g golden linseed
• 450 g water, lukewarm

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

vegan, for the 1 kg proofing basket

Prepare the sourdough the night before by mixing together the specified ingredients. 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 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. Turn the loaf out and score it. Bake the loaf for 10 minutes, then reduce the temperature to 200°C and finish baking the bread in about 50 minutes. A tap or core temperature test will tell you whether the bread is done.