Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 3 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
IngredientsFor the dough: (sourdough)
- 200 g rye flour, T 1150
- 200 ml water
- 50 g items, active
For the dough:
- 250 g kamut
- 400 g spelled flour, T 1050
- 100 g rye flour, T 1150
- 25 g salt
- 450 ml water, lukewarm
- 1 teaspoon, leveled caraway powder
- 1 teaspoon, leveled coriander powder
Print Recipe
Pin Recipe Instructions
- Mix the ingredients for the sourdough, cover with cling film and let rise for 18 - 24 hours at room temperature (remove 50 g). Then add all the other ingredients and mix slowly with the food processor for 10 minutes. Cover and let the dough rest for 30 minutes. Knead again thoroughly by hand, grind and place in a floured proving basket. I put the proofing basket in a freezer bag with 6 l content and close it on the side with a clip. Let the bread dough rise for another 2 - 3 hours at room temperature and turn it out onto a baking sheet lined with baking foil. Make several cuts to the side with a knife and bake in the preheated oven at O / U 250 ° on the second rack from the bottom for 10 minutes, switch down to 190 ° and bake for another 30 - 40 minutes (make a tapping test).
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