Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g wholemeal rye flour
- 250 g wholemeal spelled flour
- 320 ml whey, natural, lukewarm
- 150 g sourdouh
- 1 tablespoon salt
- 20 g yeast, fresh
- 1 teaspoon caraway seeds
- 1 teaspoon coriander
- 1 teaspoon fennel
- 1 teaspoon anise
- Walnuts, whole
- sunflower seeds
Print Recipe
Pin Recipe Instructions
- Crumble the fresh yeast into the lukewarm whey and stir. Crush caraway seeds, aniseed, coriander and fennel in a mortar or grind finely in a grinder. Put all ingredients (including walnuts and sunflower seeds as desired) in a kneading machine and work on the lowest setting for about 10 minutes to form a dough.
- Then put the dough in a basket or bowl, cover with a tea towel and let rest in a warm place for about 1 hour until the dough has risen nicely.
- Preheat the oven to 250 ° C and place a small bowl of water on the oven floor. Turn the dough out of the cooking basket and bake on a fireclay stone or baking sheet middle rack, top / bottom heat, for 10 minutes at 250 ° C, then reduce the temperature to 210 ° C and bake for about 50 minutes.
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