Spelt wholemeal sourdough bread with cashews and dried tomatoes

Ingredients for 2 servings:

• 50 g starter
• 100 g water
• 100 g wholemeal rye flour
• 900 g wholemeal spelt flour
• 18 g salt
• 12 g fresh yeast
• 3 tbsp oil
• 50 g cashew nuts, chopped
• 10 tomatoes, dried, finely chopped
• 800 g buttermilk, approx.

Instructions

Working time approx. 20 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 50 minutes; Total time approx. 15 hours 10 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.