Whole Grain Rye and Spelled Bread with Millet

Summary

Ingredients

• 50 g items to be set
• 300 g rye flour, whole rain or type 1050
• 300 g water, lukewarm

For the dough:

• 80 g millet (olden millet)
• Salt water
• 350 g spelled flour, whole rain
• 150 g rye flour, whole rain
• 250 ml water, lukewarm
• 12 g salt
• Bread spice mix
• some dry yeast, possibly
• sunflower seeds
• Flaxseed
• Oatmeal
• Fat for the shape
• Grains for the shape
• Water for brushing

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Instructions

1. First the sourdough must be made ready to bake. To do this, stir the topping with 100 g flour and 100 g lukewarm water. Leave to rest in a warm place (26 - 28 ° C, e.g. on the heater or in the bathroom) for approx. 6 - 8 hours.
2. Then stir in the same amount of flour and water again and leave to rest for approx. 6 - 8 hours in a place at around 23 - 26 ° C. Then feed with flour and water again and leave to stand for another 5 hours at around 18-20 ° C.
3. The sourdough is now ready to bake. Weigh out 350 g of sourdough, keep the rest as a topping for the next day of baking.
4. Bring the millet to the boil in lightly salted water and let it swell. Pour off the excess water if necessary.
5. Dissolve 12 g salt in lukewarm water and mix with the sourdough in the food processor. Now mix in rye and spelled flour, swollen millet and the desired grains and spices. The dough is quite sticky and cannot be kneaded by hand. But it should be a homogeneous mass (without flour nests). If the sourdough is not yet sufficiently strong, the dough can be helped with a little dry yeast!
6. Put the dough in a loaf pan that has been greased and sprinkled with grains, moisten the surface a little and scratch as desired and let it rise in a warm place. This takes about 1 to 2 hours. Please no longer, as the bread will then collapse again while baking. Often the dough does not rise very much before baking, but then it usually rises when baking!
7. Heat the oven to 250 ° C top / bottom heat and place a bowl filled with water or something similar on the oven floor! Put the bread in the oven and after 15 minutes turn the heat down to 190 ° C. Then bake for 45 - 50 minutes.
8. If the surface becomes too dark, cover with aluminum foil. Take the bread out of the pan for the last 10 minutes and bake it to the end so that the sides are also browned. If the bread sounds hollow when you tap the underside, it`s done.
9. For me, my favorite recipe for wholemeal bread! It is very juicy and stays fresh for a long time. It is also wholesome and, thanks to the millet, a good source of iron!

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