Summary

Ingredients

• 500 g sourdouh (rye), prepared the evenin before
• 100 g rye flour, 1150
• 200 g flour (emmer)
• 300 g spelled flour, 1050 or wholemeal spelled flour
• 120 g rains and flakes, mixed with sesame, oat flakes, linseed, poppy seeds, spelled malt flakes
• 6 small potatoes, cooked, peeled, cooled
• 200 g buttermilk, or yourt, warm
• 2 tablespoon mashed potato powder
• 1 tablespoon oil (camelina)
• 1 tablespoon maple syrup, or honey
• 2 tablespoon salt

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Instructions

1. Let the flake-seed mixture swell with the mashed potatoes with 50 ml of warm water and the salt for 4 hours.
2. Puree the potatoes with the buttermilk / yogurt. Then knead the sourdough, the flour, the oil, the maple syrup, the mashed potatoes and the swollen seeds into a dough with the food processor, but not for too long. The dough should have the consistency of a batter. Then let the dough rest in one place for about 30-40 minutes.
3. With slightly damp hands, I usually use disposable gloves, as it is quite sticky, in 2 forms, I have 2 Ultras, in which it works great. Cover and let the dough rest in the bread molds for at least 2 hours.
4. Preheat the oven to 250 ° C, just before the bread comes into the oven, sprinkle with a few grains. When the bread is in the oven, turn it down immediately to 220 ° C, after 10 minutes to 200 ° C and after another 20 minutes to 180 ° for 30 minutes.
5. In between sprinkling the bread with water again and again.
6. My oven has a hydro program, so you don`t have to do that.