Spelt-wheat-brown millet wholemeal bread with sourdough, linseed and yogurt

Ingredients for 1 servings:

• 50 g starter
• 50 g wholemeal rye flour
• 50 g water
• 400 g whole wheat flour
• 500 g wholemeal spelt flour
• 50 g brown millet flour
• 50 g golden linseed
• 18 g salt
• 3 tbsp oil
• 14 g fresh yeast
• 250 g yogurt
• 600 g water,

Instructions

Working time approx. 20 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 50 minutes; Total time approx. 16 hours 10 minutes

for two king cake tins with a length of 25 cm

Make the sourdough the night before. Mix the ingredients together, cover, and let rest overnight. On the day you’re ready to bake, take 50g of the sourdough starter as a starter for the next day. Use the remaining sourdough for the bread. Knead the sourdough with the ingredients for the main dough until a smooth dough forms. Let the dough rest for about 15 minutes, then knead using the stretch-and-fold method and form two long strands the size of the loaf pans. Lightly grease both loaf pans. Place the strands in the loaf pans, cover, and let rise for 2-3 hours. Preheat the oven to 230°C (top/bottom heat). Pierce the loaves several times with a skewer or score them with a knife and bake on the middle rack for 15 minutes. Then reduce the oven temperature to 200°C (top/bottom heat) and bake the loaves for about 30-40 minutes. The ingredients are enough for two king cake tins with a length of 25 cm