John Myers
Ingredients for 1 servings:
- 50 g starter
- 150 g wholemeal rye flour
- 150 g water
- 50 g quinoa
- 100 g water
- 600 g whole wheat flour
- 350 g wholemeal spelt flour
- 25 g grape seed flour
- 3 tbsp grape seed oil
- 18 g salt
- 12 g yeast
- 1 tbsp bread spice mix
- 500 g whey
- 50 g golden linseed, crushed
Instructions
Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes
Prepare the sourdough starter the night before by mixing together the specified ingredients. Cover the sourdough and let it rest overnight. It’s best to also cook the quinoa the day before. Bring the water to a boil. Add the quinoa, simmer for 5 minutes, and let it swell for 20 minutes, then let it cool. On the day you’re planning to bake, take 50g of the sourdough starter as a starter for the next day’s baking and use the rest for the bread by kneading the sourdough with the ingredients for the main dough and the quinoa until a smooth dough forms. Let the dough rest briefly. Then knead the dough using the “stretch and fold” method and form a loaf. Cover the loaf and let it rise in a floured proving basket for 2-3 hours. Preheat the oven to 250°C (top and bottom heat). Turn the bread out onto the baking sheet and score it. Bake the loaf for 10 minutes, then set the temperature to 200°C and bake for approximately 50 minutes. Tap the loaf or check the core temperature to see if the bread is done.
Facebook Comments