Wholemeal bread with fresh sourdough

Ingredients for 1 servings:

• 330 g rye sourdough
• 200 g whole wheat flour
• 300 g wholemeal spelt flour
• 330 ml water, lukewarm
• 5 g fresh yeast
• 2 tsp salt
• 1 tsp bread spice mix
• Fat and flour for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 3 days 14 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 days 15 hours 20 minutes

For the sourdough, mix 50g of wholemeal rye flour with 60ml of water at 37°C in a screw-top jar. Let stand in a warm place for 24 hours, for example in an oven at 30°C. The next day, feed the dough with the same amount of flour and water, stir briefly, and let stand in a warm place for 24 hours. The following day, feed it with 100g of flour and 100ml of water, stir, and let stand in the warm place for another 24 hours. The next day, take 2 tablespoons of the sourdough and store it in the refrigerator; the rest will be used for the bread. For the bread, knead the sourdough (approx. 330g) with the remaining ingredients such as flour, salt, yeast, bread spice, and water for about five minutes until a dough forms. The dough should be just manageable by hand and no longer sticky—neither too thick nor too runny. The amount of water may need to be adjusted if necessary. Let the dough rise overnight or for about 12 hours in the refrigerator. Then immediately fold it a few times and let it rise again in a warm place for about two hours. Now transfer the dough to a greased and floured loaf pan, place it in a preheated oven at 250°C (top/bottom heat), and bake for 15 minutes with steam. If your oven doesn’t have a steam function, simply squirt about 150 ml of water onto a baking tray/into a bowl. Then release the steam by briefly opening the oven, reducing the temperature to 220°C, and bake for about 30-40 minutes, depending on the desired degree of browning. I removed the bread from the pan about five minutes before the end of the baking time and left it on the rack for the remainder of the baking time. Tip: If you have a very active sourdough starter, you can omit the yeast.