Spelt-einkorn wholemeal bread with rye meal and rye sourdough

Ingredients for 1 servings:

• 50 g starter
• 150 g rye sourdough (whole grain)
• 150 g water
• 100 g rye meal
• 200 g water, hot
• 1 tbsp fennel seeds
• 500 g wholemeal spelt flour
• 360 g einkorn wholemeal flour
• 15 g salt
• 12 g fresh yeast
• 3 tbsp oil
• 280 g water, approx.

Instructions

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

with fennel seeds

Prepare the sourdough the night before by mixing together the specified ingredients. Cover the sourdough and let it rest overnight. Pour hot water over the rye flour and fennel, then cover and let the sourdough 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 and the sourdough 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 (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 the bread for about 50 minutes. The tapping or core temperature test reveals whether the bread is ready.