Multigrain Sourdough Wholemeal Spelled Bread

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 1 hr 5 mins
Total Time 14 hrs 5 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the sourdough:

  • 100 g tossin (sourdouh from the last bread)
  • 170 ml water, lukewarm
  • 170 g rye flour type 1150

For the dough:

  • 100 g wholemeal spelled flour
  • 100 g whole wheat flour
  • 160 g spelled flour type 630
  • 150 g wheat flour type 1050
  • 100 ml milk, lukewarm
  • 175 ml water, lukewarm
  • 3 g dry yeast or 11 fresh yeast
  • 17 g salt
  • 2 teaspoons bread spice mix, fine
  • 75 g rains, mixed
  • 2 drops sugar color
Multigrain Sourdough Wholemeal Spelled Bread
Multigrain Sourdough Wholemeal Spelled Bread

Instructions

  1. For the production of sourdough, mix 100 g of sourdough (leftover sourdough), 85 ml of lukewarm water and 85 g of rye more type 1150 with a wooden spoon for 12 hours in a warm, quiet place.
  2. Then add 85 ml lukewarm water and 85 g rye flour type 1150 and first mix everything with a wooden spoon. Now remove 100 g of items (for the next bread) and store in the refrigerator.
  3. To make the bread, mix all the other ingredients and the remaining sourdough together and knead well. Then rest in a bread basket for 45 minutes in a warm, quiet place and let it rise.
  4. Preheat the oven to 180 ° C fan oven. Turn the bread out onto a baking sheet and bake on the middle rack as follows: First 35 minutes at 180 ° C, then spray with water. Now 15 min. At 230 ° C top / bottom heat, spray again with water. Then bake for another 15 minutes at 210 ° C top / bottom heat.

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