John Myers
Ingredients for 1 servings:
- 50 g starter
- 100 g water
- 100 g wholemeal rye flour
- 400 g wholemeal spelt flour
- 400 g whole wheat flour
- 100 g wholemeal oat flour
- 50 g oat flakes
- 50 g almonds
- 18 g salt
- 3 tbsp bread spice mix
- 14 g fresh yeast
- 3 tbsp oil
- 800 g buttermilk
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 25 minutes
Make the sourdough the night before. Mix together the ingredients listed, cover, and let rest overnight. On the day you plan to bake, take 50g of the sourdough starter for the next day. Use the remaining sourdough for the bread and knead it with the ingredients for the main dough until a smooth dough forms. Let the dough rest for about 15 minutes. Line a roasting pan with baking paper or grease it and let the dough rise for another 2 hours. Preheat the oven to 230°C (top/bottom heat) and bake the bread on the middle rack for about 50 minutes. Tip: Remove the lid towards the end of the baking time.
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