Wholemeal Bread with Sourdough

Summary

Ingredients

• 300 g rye flour (whole rain)
• 250 g spelled flour (whole rain)
• 250 g wheat flour (whole rain)
• 250 g sourdouh (rye or spelled sourdouh)
• 15 g salt
• 570 g water, kefir or whey
• Bread spice mix
• Oat flakes, sunflower seeds, flax seeds etc.

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Instructions

1. Put all ingredients in a bowl and stir or knead for a good 5 minutes using a mixer or food processor (the dough will be relatively soft, which is correct).
2. Cover the bowl and let the dough rise (depending on the room temperature, this can take 2-6 hours, the leavening strength of the sourdough is also important. So always check). Once the dough has doubled in volume, it is ready for further processing.
3. (If you want the bread to have a more intense taste, you can leave the dough to rise in the refrigerator overnight.)
4. Knead or stir the dough briefly and put it in a mold (for me the dough was too soft to be placed freely on a tray, but I generally prefer to use baking pans. For professionals, it may be kneadable and can be pushed free).
5. Now cover the pan and let the dough rise again for a good third. The dough is ready to bake when you press lightly into the dough with your finger and it gives way and no longer rises.
6. Now preheat the oven to a good 250 ° C top / bottom heat.
7. Place a cup of hot water on the bottom of the oven and slide the mold into the middle rail.
8. After a good 5 minutes, turn the oven down to 200 ° C and bake the bread for a good 40 minutes.
9. I usually recommend doing a knock test here. If the bread sounds hollow, it`s done. But since one baking pan is used here, you have to know your oven well and know how hot it is, since almost every oven heats differently. For me, 45 minutes was always enough and the bread was ready.
10. You can also carefully remove the bread from the mold after a good 35 minutes and let it bake open to the end. But please be careful here whether the bread loosens easily or threatens to collapse, then please leave it in the form!
11. If you have a strong leaven, you can do without yeast completely. If the sourdough is still quite young, it is better to work with yeast because it is not yet strong enough.
12. Here 7g of fresh yeast is enough.
13. With a bit of bread spice in the dough, it gives a stronger taste.
14. Whey or kefir give a finer flavor than water.
15. The bread stays fresh for a long time, for me it was still very tasty after 1 week. It has a strong taste!
16. I always let the dough rise overnight in the refrigerator, so the bread tastes a little better in the end, I think!

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