Chrissi's Dinkel – Farmer's Bread

Summary

Ingredients

• 200 g sunflower seeds
• 200 g spelled meal

For the dough:

• 300 g flour, (whole spelled flour)
• 200 g flour, (spelled flour type 630)
• 700 g sourdouh
• 300 g water, lukewarm, possibly 350
• 20 g sea salt, coarse
• 2 tablespoon oil, (rapeseed oil)
• 2 teaspoons black clover
• Sourdough made from:
• 350 g water, lukewarm, 80 to be set and
• 350 g flour (whole spelled flour)

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Instructions

1. Preparations the evening before:
2. Prepare the sourdough the evening before: Mix 80 g of the starter (remainder from the previous sourdough) with 350 g of lukewarm water and 350 g of wholemeal spelled flour. Cover the bowl and let stand at room temperature for about 20-24 hours.
3. On the baking day, preparations 6 hours before the start of baking:
4. Make a brew:
5. Put 200g sunflower seeds and 200g spelled meal in a bowl. Pour boiling water over it and let it soak for approx. 4-6 hours.
6. Mix the types of flour in a bowl, press a large hollow into it and pour the sourdough and the broth into it. Mix a little with the food processor on the lowest setting and gradually add the oil and lukewarm water (add all or only part of it - pay attention to the consistency, it must not get too mushy !!!) and finally salt and add the black goat clover. Then knead well on a higher level until the dough separates from the edge of the bowl and is nice and smooth. You can also knead it by hand, but then you should always get your hands wet because it sticks properly.
7. Then dust the dough with a little flour and cover it and let it rest for about 30 minutes.
8. After the rest period, take the ball of dough out of the bowl, knock it off briefly (hit it with your fist!) And knead thoroughly again with your hand. That takes 5-10 minutes! The more properly you knead, the better the crumb will be. Finally, shape the dough into a bread and place it in an oval bowl, for example, which has been covered with a clean kitchen towel and dusted with a little flour. Make sure that the dough is at the bottom. Cover and let rise again for about 120 minutes.
9. Just before the end of the resting time, preheat the oven to 225 ° C. Put a small ovenproof bowl with cold water on the bottom.
10. Turn the bread out of the mold onto a baking sheet lined with baking paper, make two to three small cuts on the surface and brush the loaf with water.
11. Now push the baking sheet for about 10-15 minutes onto the rail that is as far as possible and bake the bread at 225 °. Then turn the temperature down to 180 ° C and bake in about 50-60 minutes.
12. Let rest for 3-4 hours after baking and only then cut!