Whole Wheat Einkorn Bread

Summary

Ingredients

For the dough: (sourdough)

• 40 g sourdouh, (wholemeal rye sourdouh)
• 200 g rye flour (whole rain)
• 200 ml water, lukewarm

For the dough:

• 450 g sourdouh, approx.
• 350 g flour, (wholemeal einkorn flour)
• 150 ml water, lukewarm, approx.
• 2 teaspoons herbal salt, alternatively 1 teaspoon herbs and 3/4 teaspoon salt)
• 5 tablespoon sesame seeds
• 5 g yeast, fresh - if you like
• Fat and sesame seeds for the shape

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Instructions

1. Make the sourdough from the mixture, the wholemeal rye flour and the water. Let the sourdough mature in a warm place for at least 18 hours.
2. Mix all ingredients with a mixer with a dough hook or food processor and knead well until a homogeneous dough is formed that still sticks a little.
3. I carefully add the water bit by bit, not that it is too much in the end.
4. Let the dough rest for 10 minutes, meanwhile grease the loaf pan (small ones) and sprinkle with sesame seeds.
5. Carefully pour the dough into the loaf pan. The dough is a little sticky, that makes it a bit more difficult.
6. Cover the loaf pan with a tea towel / linen towel and let rise for about 1-2 hours until it has risen noticeably. But it can take a little longer if you don`t use yeast.
7. Briefly bake at a high temperature (220/230 degrees) and then switch down. The bread needs about 35-45 minutes with top and bottom heat.
8. After 20-25 minutes, the bread can be removed from the mold and baked on the wire rack.