Summary

Ingredients

For the dough: (pre-dough)

• 100 g flour, (wholemeal einkorn flour)
• 150 ml buttermilk
• 1 g yeast

For the dough: (main dough)

• 200 g flour, (wholemeal einkorn flour)
• 100 g spelled flour, T 1050
• 100 g spelled flour, T 630
• 20 g yeast
• 1 tablespoon water, lukewarm
• 1 ½ teaspoon salt
• 150 ml water, lukewarm
• 0.5 teaspoon ½ coriander, acc.
• seeds

Print Recipe Pin Recipe

Instructions

1. For the pre-dough, mix all the ingredients together and cover and leave to stand for 12-16 hours at room temperature.
2. Dissolve the yeast in 1 tablespoon of warm water.
3. Knead all ingredients in the food processor (dough hook) on low setting for 5 - 10 minutes to form a smooth dough. Cover and let rise in a warm place for 1 hour. Knead again vigorously by hand and place in a floured proofing basket. Leave covered for another 40 minutes until the volume has increased significantly. Carefully fall onto a baking sheet lined with baking paper and cut the surface several times. Bake in the preheated oven at O / U 240 ° on the second rack from the bottom for 15 minutes, switch the temperature back to 180 ° and bake for another 25 - 30 minutes (tapping test).