Spelt-wheat-einkorn wholemeal bread with millet

Ingredients for 1 servings:

• 12 g starter
• 100 g wholemeal rye flour
• 100 g water
• 150 g wholemeal spelt flour
• 150 g whole wheat flour
• 50 g einkorn flour (one-grain wholemeal flour)
• 250 ml whey
• 3 g fresh yeast
• 100 g wholemeal spelt flour
• 200 g whole wheat flour
• 100 g millet flour
• 50 g einkorn flour (one-grain wholemeal flour)
• 220 g whey
• 10 g salt
• 12 g fresh yeast

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

with wholegrain rye sourdough and whey

The day before, prepare the sourdough starter by mixing all the ingredients together. Also prepare the pre-dough starter by mixing all the ingredients together, and finally, you’ll need to knead it a bit, as it should be relatively firm. Cover and let both rest overnight. For the main dough, knead 200g of the sourdough starter, the pre-dough starter, and the ingredients from the main dough. Then, briefly work it using the “stretch and fold” method and let it rest for 1 hour. Then, again, work it using the “stretch and fold” method. Form a loaf, cover, and let it rise in a proving basket (a floured or linen-lined bowl will also work) until the dough has noticeably increased in size (about doubled). This will take 2-3 hours. Preheat the oven to 240°C (475°F) with water in the bottom. If possible, use a (pizza) baking stone. Shortly before the end of the heating period, turn the bread out onto a baking sheet or the baking stone (possibly equipped with suitable baking foil that can withstand the temperature), cut deeply into it, preferably with a razor or other sharp blade. Lightly spray with water using a (flower) syringe and inject it into the loaf. Bake for 5-10 minutes, then reduce the temperature to 200 degrees Celsius and bake for another 25-35 minutes. The bread is done when it taps well. Place on a wire rack and let cool completely before slicing.