Spicy Kamut Rye Whole Grain Bread

Ingredients for 1 servings:

• 200 g Kamut (whole grains)
• 200 g wholemeal rye flour
• 100 g corn flour or rice flour, chestnut flour or similar
• 1 packet of dry yeast
• ½ pack of rye sourdough (dry sourdough)
• 1 tsp, heaped aniseed
• 1 tbsp fennel seeds
• 1 tbsp coriander seeds
• 1 tbsp caraway seeds, whole
• 2 handfuls of pumpkin seeds
• 375 ml water

Instructions

Working time approx. 25 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 55 minutes

with sourdough

First grind the spices, then the kamut. Add the flour, yeast, sourdough, and seeds to the ground dough and mix everything thoroughly. Add water and knead well. The dough should have a rubbery consistency; if it’s too runny, add more flour. Let it rest for half an hour to 10 hours; the longer the rest, the better the sourdough will develop. Cover with a damp cloth. Knead thoroughly again. Form a loaf. Dust the loaf with flour and cut expansion joints (I sometimes make patterns, e.g., stars for Christmas). Let it rise in the oven at the lowest heat (35-50 degrees Celsius) for 20 minutes. While you’re at it, place a cup of water in the oven to prevent the dough from drying out. Then bake for 35 minutes at 200 degrees Celsius. Open the oven a little (with a wooden spoon wedged between the loaves) and let it cool slightly. After 5 – 10 minutes, remove the bread, wrap it in a thick tea towel and lay it upside down so that the moisture can escape.