Wholemeal bread with rye sourdough and flour from chickpeas, red lentils, brown millet, spelt and wheat

Ingredients for 1 servings:

• 50 g starter
• 100 g wholemeal rye flour
• 100 g water
• 300 g wholemeal spelt flour
• 300 g whole wheat flour
• 100 g chickpea flour
• 50 g lentil flour, from red lentils
• 50 g brown millet, ground
• 20 g herbal salt
• 3 tbsp oil
• 14 g fresh yeast
• 500 g kefir
• 50 g water, approx.

Instructions

Working time approx. 20 minutes; Rest time approx. 11 hours; Cooking/baking time approx. 55 minutes; Total time approx. 12 hours 15 minutes

for two 25 cm loaf tins

Make the sourdough the night before. Mix the ingredients together, cover, and let rest overnight. On the day you’re ready to bake, take 50g of the sourdough starter as a starter for the next day, and use the remaining sourdough for the bread. Knead the sourdough with the ingredients for the main dough until a smooth dough forms. Let the dough rest briefly, then knead using the stretch-and-fold method and form two long strands the size of the loaf pans. Lightly grease the two 25cm loaf pans, add the strands, and cover and let rise for 2-3 hours. Preheat the oven to 230°C (top/bottom heat). Pierce the loaves several times with a skewer or score them with a knife and bake for 15 minutes. Then reduce the oven temperature to 200°C (400°F) and bake the loaves for about 30-40 minutes.