John Myers
Ingredients for 1 servings:
- 400 ml water, lukewarm
- 2 packs of liquid sourdough, 75 g each
- 25 g fresh yeast
- 300 g wholemeal rye flour
- 200 g wholemeal spelt flour
- 1 tsp salt
- 2 tbsp rapeseed oil or olive oil
- 200 g seeds (linseed, chia seeds, sunflower seeds and/or nuts)
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 5 minutes
healthy and delicious
In a bowl, combine the water, sourdough, yeast, flour, salt, and oil. Add the seeds and kernels or nuts and mix with a dough hook. When the dough is smooth and pliable, cover it with a cloth and let it rise in a warm place for about 40 minutes. When it has almost doubled in size, knead again. Place the dough in a bread pan or on a baking sheet lined with parchment paper. Sprinkle some flour over it with a sieve. Let it rise for at least another half hour. Preheat the oven to 250–275°C (top/bottom heat), possibly with the steam function, or place an ovenproof container with water in the oven. Bake the bread thoroughly for about 30 minutes. A crispy crust will form, but the bread should not burn. Then reduce the heat to 200°C (400°F) and bake for another 10 minutes. Allow the baked bread to cool on a rack.
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