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
Large Mixed Rye and Spelled Bread with Sourdough and Whole Grain
Large Mixed Rye and Spelled Bread with Sourdough and Whole Grain

Instructions

  1. The day before, prepare the sourdough from the rye flour, water and the garnish and let it rise covered for at least 15 hours.
  2. Remove 50 g of new items before use.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. Adhere to the following baking times:
  8. 15 minutes at 275 ° C top / bottom heat
  9. 15 minutes at 200 ° C top / bottom heat
  10. 40 minutes at 160 ° circulating air
  11. 10 minutes in the switched off oven
  12. 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.
  13. 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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