Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 1 min |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 50 g sourdouh, active (whole rain rye)
- 300 g rye flour, 1150
- 300 ml water
For the dough:
- 200 g wheat flour, 1050 or 812
- 200 g spelled flour, 1050
- 200 g barley, round
- 100 g oat flour, (alternatively, oatmeal flakes)
- 25 g salt
- 200 ml water, lukewarm
- 1 teaspoon, heaped with caraway powder
- Teaspoon, heaped coriander, ground
Print Recipe
Pin Recipe Instructions
- Mix the ingredients for the sourdough, cover with cling film and, depending on the sourdough activity, let ferment for 16-24 hours at room temperature (remove 50 g for the next bread).
- Then add all the other ingredients and slowly knead with the food processor for 10 minutes. Cover the dough and let it rest for 30 minutes. Knead again thoroughly by hand and place in a floured proofing basket. I put the proofing basket (27 cm) in a freezer bag with a capacity of 6 l and close it on the side with a clip. Let the bread dough rise for another 1 - 3 hours at room temperature and turn it out onto a baking tray lined with baking foil / baking paper. Cut crossways with a knife several times and bake in the preheated oven at O / U 250 ° on the second rail from the bottom for 10 minutes, switch down to 190 ° and bake for another 50 - 55 minutes (make a tapping test).
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