Wholemeal bread with rye meal and spelt flour

Ingredients for 1 servings:

• 300 g rye flour type 1150
• 300 ml water, lukewarm
• 150 g rye meal, medium-ground
• 180 ml boiling water
• 200 g sourdough, homemade or 75 g ready-made sourdough
• 250 g spelt flour type 630
• 100 g rye flour type 1800
• 330 g brewed coffee
• 30 g rye flour (roasted rye flour)
• 200 g sourdough, homemade or 75 g ready-made sourdough
• 42 g yeast
• 2 tbsp salt
• 1 tbsp, heaped bread spice mix, finely ground
• 2 tbsp apple cider vinegar, organic
• 1 tbsp, heaped apple syrup or beet syrup, organic
• 100 g seeds, e.g. sunflower seeds, sesame, chia seeds, dark and light flax seeds, buckwheat, green spelt
• 240 g water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 3 days 13 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 days 14 hours 30 minutes

To prepare the natural sourdough from rye flour: On the first day, make a thick dough from 75 g of rye flour and 75 ml of water. Cover with a damp kitchen towel and let it stand at room temperature for 48 hours. Moisten the towel occasionally. After 48 hours, add 75 ml of lukewarm water to the prepared dough and mix, then add 75 g of rye flour and let it stand for another 24 hours, covered with a damp cloth. After 24 hours, add 150 ml of water and 150 ml of rye flour and let it rest for another 24 hours, covered with a damp cloth. The sourdough will rise quite a bit at first and then sink again. The sourdough is ready when it starts to form small bubbles. It is now ready to use. The remaining sourdough (approx. 200 g) can be stored in a jar with a lid in the refrigerator. Soaked dough: During this time, you can also soak the soaked dough with the rye flour. The longer it soaks, the more sour and flavorful the wholemeal bread will be. To do this, mix the rye flour with the boiling water and let it stand, loosely covered, for 6-12 hours. Main dough: For those with a Thermomix: Place all of the ingredients for the main dough in the mixing bowl and set the kneading function to “knead” for 4 minutes. Let the dough rest in the mixing bowl for 30-40 minutes. Then knead for another 1 minute. The dough should be sticky. Pour into a loaf pan lined with baking paper and let rest for another 15 minutes. If you don’t have a Thermomix, knead the ingredients for the main dough in a food processor, add the grains at the end and knead again. Let the dough rest as described above. In the meantime, preheat the oven to 230 degrees Celsius (convection oven). Then place the loaf pan in the oven. Bake for about 15 minutes, then bake for another 35-40 minutes at 190 degrees. I also add a bowl of water to the oven for more moisture. Reusing the leftover sourdough: If you want to bake another loaf of bread, mix the sourdough from the fridge with 125 ml of lukewarm water until smooth and add an additional 150 g of rye flour. Let the dough rise at room temperature for 12 hours. After 12 hours, remove 200 g of sourdough and store the remaining sourdough in a jar in the fridge until you’re ready to bake the next loaf.