John Myers
Ingredients for 1 servings:
- 450 ml water, lukewarm
- 21 g fresh yeast
- 1 tsp honey
- 400 g rye flour type 1150
- 200 g spelt flour type 630
- 15 g sourdough powder
- 15 g fennel seeds
- 1 tsp caraway seeds
- 1 tsp salt
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 40 minutes
Make a yeast broth from water, yeast, and honey, place it in the kitchen in the sun, and wait until bubbles appear everywhere. Meanwhile, weigh all the other ingredients, shake together, and distribute evenly with a spoon. Add the yeast broth to the other ingredients in a large bowl and knead for a long time. Leave the dough in the bowl, cover with a clean kitchen towel, and let it rise for about 2 hours. Knead the dough again by hand. Make 6 flat pancakes and place them on a baking sheet lined with baking paper. Bake in the oven at 200 degrees Celsius for about 25 minutes. Ideally, place a heatproof bowl with about 300 ml of water on the floor of the oven.
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