Summary

Ingredients

• 130 g millet, (olden millet), for the broth and
• 130 g boilin water
• 70 g spelled, round rains, for the cookin piece and
• 100 g water

For the dough: stock and cooking piece and

• 450 g sourdouh, (rye sourdouh)
• 250 g rye flour, type 1150
• 50 g water
• 10 g yeast, fresh
• 14 g salt
• 10 g malt extract, (barley)

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Instructions

1. For the broth, pour the boiling water over the golden millet and let it soak for 1 hour.
2. For the cooking piece, bring the spelled grains to the boil with the water in a saucepan and cook until all the liquid has evaporated. Let cool down.
3. Now process the broth, the cooking piece and the remaining ingredients in the food processor with the spiral mixer in 7 minutes to a smooth dough.
4. Put the dough in an oiled loaf tin and cover it well and let it cook for about 1 1/2 hours.
5. In the meantime, preheat the oven to 250 ° O / U. Put the pan in the oven with plenty of steam and bake the bread for 15 minutes. Now switch the temperature down to 180 ° and bake the bread for another 50 minutes.