Whole Wheat Einkorn Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 3 hrs 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- I carefully add the water bit by bit, not that it is too much in the end.
- Let the dough rest for 10 minutes, meanwhile grease the loaf pan (small ones) and sprinkle with sesame seeds.
- Carefully pour the dough into the loaf pan. The dough is a little sticky, that makes it a bit more difficult.
- 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.
- 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.
- After 20-25 minutes, the bread can be removed from the mold and baked on the wire rack.
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