Large Mixed Rye and Spelled Bread with Sourdough and Whole Grain
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 21 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g items to be set
- 350 g rye flour
- 350 ml water, lukewarm
For the dough:
- 500 g rye flour
- 400 g wholemeal spelled flour
- 200 g wholemeal rye flour
- 38 g salt
- 2 teaspoons bread spice mix, (ground fennel, anise, caraway, coriander)
- 3 handfuls spelled flakes
- 3 handfuls sunflower seeds
- 2 handfuls pumpkin seeds
- 2 handfuls flaxseed
- 600 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- The day before, prepare the sourdough from the rye flour, water and the garnish and let it rise covered for at least 15 hours.
- Remove 50 g of new items before use.
- I make the bread spice by mixing the above-mentioned ingredients as whole grains together in a spice grinder and grinding them fresh. Depending on your mood, you can use more or leave it out entirely. We like it best when you can`t taste it right now.
- For the bread dough, combine all the ingredients in a large bowl with a food processor and knead for a few minutes. Then let the dough rest for about 30 minutes. The flaxseed can be added without prior swelling.
- Place the dough (it will be quite sticky) on a floured work surface, flour your hands well and let the dough work. Then shape the dough into a round loaf and place in a suitable container to rise. I use a cast iron grill pan that I line with parchment paper. The advantage is that the bread can be baked in this pan after it has risen. I let my bread go in the oven, it has a proofing stage. The walking time is 3 to 4 hours, the dough should have significantly increased in volume.
- Preheat the oven to 275 ° C top / bottom heat. Then place the bread on the bottom rail and spray water into the oven a few times with a flower sprayer (steam).
- Adhere to the following baking times:
- 15 minutes at 275 ° C top / bottom heat
- 15 minutes at 200 ° C top / bottom heat
- 40 minutes at 160 ° circulating air
- 10 minutes in the switched off oven
- Steam several times during the baking time. Let the bread cool on a wire rack. It`s done baked if it sounds hollow when you tap the underside.
- The bread is very large, it weighs around 2.5 kg when finished. I have chosen the quantities so that the energy expenditure is worthwhile. The bread is easy to freeze and tastes good even when defrosted.
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