Summary

Ingredients

• 100 g items to be set
• 200 g rye flour
• 200 g water
• 200 g wheat, (emmer), round
• 200 g wheat flour, (whole rain)
• 300 g wheat flour, smooth
• 400 ml buttermilk
• 12 g yeast, fresh
• 2 tablespoon, leveled salt
• 1 tablespoon bread spice mixture
• 1 handful grains, mixed

Print Recipe Pin Recipe

Instructions

1. Activate the sourdough the day before, stir together sourdough, rye flour and water and let stand for about a day. Then knead well and long into a dough with all the other ingredients, then let rise until its volume doubles. Put the dough in a proofing basket and let rise again.
2. Place a bowl of water in the oven and preheat the oven to 200 °. Turn the dough out onto the baking sheet and bake for 15 minutes, then switch back to 180 degrees and bake for another 40 minutes.
3. Tip for owners of a climate oven: with Moisture Plus - 2 bursts of steam - bake for 50 minutes at 180 degrees, after 35 minutes switch back to 160 degrees. First burst of steam after heating up, after 3 minutes of steaming push the bread in. 2nd burst of steam 20 minutes before the end of the baking time.