Summary

Ingredients

• 650 g sourdouh, (wholemeal rye sourdouh)
• 150 g rye flour (whole rain)
• 150 g spelled flour (whole rain)
• 300 g wheat flour (whole rain)
• 340 g water, warm (approx.)
• 20 g sea salt
• 2 teaspoons, leveled bread spice mixture

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Instructions

1. Knead all ingredients into a smooth dough (food processor, 7-10 min). The specified amount of water is an approximate figure and can vary slightly depending on the moisture of the sourdough and the nature of the flour.
2. Then cover and let the dough rest in a warm place for about half an hour.
3. Work the dough and shape it into an elongated body and give it in the shape of the BBA (of course without kneading) or in a proofing basket.
4. Cover and let the dough rest again in a warm place (1.5 hours or more). Do a finger test.
5. Then the bread is baked as follows:
6. When baking in the BBA, the bread is baked for one hour using the Bake only program. Then take the bread out of the mold and let it cool down on a wire rack.
7. When baking in the oven, the bread is pushed into the oven preheated to 240 ° C with steam. After ten minutes, reduce the temperature to 220 ° C. After a further 10 minutes, reduce to 200 ° C and finish baking the bread. Here, too, the total baking time is approx. 1 hour.
8. Since I baked all my bread in the BBA, the information for baking in the oven is only a guide.
9. It is best to let the bread rest for a day in the bread box before cutting.
10. The specified ingredients result in a bread of approx. 1400g.