Wholemeal bread with rye flakes

Ingredients for 1 servings:

• 125 g wholemeal rye flour
• 125 g water
• 50 g starter
• 35 g rye flakes
• 75 g water, hot
• 400 g wholemeal spelt flour
• 400 g whole wheat flour
• 18 g salt
• 1 tbsp bread spice mix (anise, fennel, caraway)
• 3 tbsp oil
• 14 g yeast
• 350 g water, approx.

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Prepare the sourdough the night before by mixing together the specified ingredients. Cover the sourdough and let it rest overnight. For the sourdough starter, simply place the flakes in a bowl and pour over the hot water. On the day of baking, take 50 g of the sourdough as a starter for the next baking day and use the rest for the bread by kneading the sourdough with the ingredients for the main dough and the sourdough starter until a homogeneous 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. Turn the loaf out and score it. Bake the loaf for 10 minutes, then reduce the temperature to 200°C and finish baking the bread in about 50 minutes. A tap or core temperature test will tell you whether the bread is done.