Three-grain bread

Ingredients for 2 servings:

• 300 ml dough, approx., sourdough *
• 550 g mineral water, carbonated
• 360 g spelt – whole grain, ground
• 280 g barley – whole grain, ground
• 550 g mineral water, carbonated
• 770 g whole grain rye, ground
• 20 g salt

Instructions

Working time approx. 2 hours; Rest time approx. 7 hours; Total time approx. 9 hours

* Sourdough consists of 3 tbsp of pre-dough (from the last loaf of bread baked), 1 screw-top jar with approx. 550 ml contents, approx. 2 cm high dry rye flour, 3 tbsp pre-dough on top of dry rye flour until approx. 0.45 full, stirred a little. Put the lid on and put it in the fridge, it keeps for weeks. The evening before baking, pour the contents into a bowl (not plastic) and fill with approx. 300 ml carbonated mineral water, mash the crumbled pre-dough with a fork, put a lid on the bowl and let it rise overnight in a warm place, this is how I get the sourdough. Preparation: Pre-dough: Put the sourdough in the mixing bowl, add 550 g carbonated mineral water and stir. Mill the spelt and barley and add and stir. Remove the bowl from the food processor and place a damp cloth over the opening. Place in the oven in a roasting pan, fill the very bottom of the first groove with approx. 2 l of water, and place on the rack above. Preheat to approx. 30°C (top and bottom heat), light on, and add a little more. For approx. 2-3 hours. Main dough: Place the bowl with the risen pre-dough back into the food processor, attach the dough hook, and stir briefly. Now take 3 tbsp of dough and put it in the screw-top jar filled with approx. 2 cm of rye flour. Top up with the rest of the dry rye flour, mix briefly, put the lid on, and put it in the fridge for the next time you bake. Add 550 g of carbonated mineral water to the pre-dough in the mixing bowl and stir. Now add the rye flour mixed with 20 g of salt and stir slowly for approx. 10 minutes. It should be similar to a sponge cake. Remove the bowl, cover with a damp cloth, and put it back in the pre-heated oven at 30°C for approx. 2 hours. Then stir again and let rise for another 30 minutes. Then just stir thoroughly and pour the batter into two baking tins lined with baking paper. Place the filled baking tins back in the oven and let rise for another 60 minutes. Then bake with fan-assisted oven at approx. 150°C for 70 minutes. (Open the window so the steam can escape.) Needle test: Spray the surface of the loaves with hot water. Slide onto a wire rack and remove the baking paper immediately or after it has cooled, overnight. Turn the loaf over and cut with a serrated knife. Store in a cool, dry place. Do not refrigerate, as it will go stale.