John Myers
Ingredients for 1 servings:
- 50 g starter
- 100 g wholemeal rye flour
- 100 g water
- 400 g wholemeal spelt flour
- 400 g whole wheat flour
- 100 g wholemeal oat flour
- 100 g wholemeal emmer flour
- 18 g salt
- 1 tbsp bread spice mix (anise, fennel, caraway)
- 3 tbsp oil
- 14 g fresh yeast
- 500 g kefir
- 200 g water, approx.
- possibly fat for the roasting pan
Instructions
Working time approx. 20 minutes; Rest time approx. 14 hours 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 15 hours 35 minutes
Make the sourdough the night before. Mix together the listed ingredients, cover, and let rest overnight. On the day you want 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). Bake the bread with the lid on for about 60 minutes on the middle rack. The lid can be removed towards the end of the baking time.
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