Multigrain Sourdough Wholemeal Spelled Bread

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:

Multigrain Sourdough Wholemeal Spelled Bread

Instructions

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.
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.
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.
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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