Spicy Mediterranean wholemeal bread

Ingredients for 1 servings:

• 300 g rye flour, wholemeal
• 300 g wheat flour, wholemeal
• 350 g wheat bran
• 1 tbsp salt
• n. B. Sage
• e.g. chili powder
• curry powder
• Thyme
• 50 g yeast, fresh
• 250 ml water
• 250 ml buttermilk, lukewarm
• 4 tbsp oil, chili, or to taste
• 2 tbsp honey
• 8 tomatoes, dried
• 6 Pepper, hot
• 100 g walnuts
• 1 garlic clove(s)
• 2 tbsp oil, olive or nut oil
• e.g. milk

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 13 hours 50 minutes

with tomatoes, walnuts and peppers

Gently heat the water, buttermilk, honey, oil, and yeast and mix well. Finely sift the flour. Add the bran and spices and mix well. Gradually add the liquid while kneading continuously (ideally with well-floured hands), then knead thoroughly on a clean, floured surface for at least 10 minutes. Once the dough has reached a nice, smooth consistency and no longer sticks to your fingers, form it into a ball and rub it with a little milk. Let it rise in a bowl covered with a damp cloth in a sunny or warm place. I recommend at least 10-12 hours at around 25°C. Cut the sun-dried tomatoes and chilies into pieces, finely dice the garlic clove, and mix everything with the oil. Break the walnuts into pieces as desired and briefly roast them in a hot pan without fat, then add them to the remaining ingredients and let them marinate for 10-12 hours. Knead the risen dough thoroughly again, adding the marinated ingredients. Form into a ball, rub with milk, and place on a baking sheet lined with parchment paper. Lightly score the surface with a few cuts to prevent the crust from bursting uncontrollably later. Place in an oven preheated to 230°C (top and bottom heat, please do not bake with fan) and immediately reduce the heat to 200°C. Bake for about 90 minutes (tap the dough into the hole!), occasionally rubbing it with milk (but not during the first 20 minutes). The bread is delicious on its own or with butter and goes perfectly with antipasti or cream cheese. If you give the dough a good 2-3 minute tap every 2-3 hours during the proving time, the dough will become even lighter. The best way to tell if the bread is done is to tap it; simply lift the loaf and tap the bottom with your knuckles. It should make a dull/hollow but firm sound.