Wholemeal Five-nut Bread with Whey

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 50 mins
Total Time 16 hrs 10 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

For the sourdough: (rye sourdough)

  • 50 g rye pitchers
  • 150 g wholemeal rye flour
  • 150 g water

For the main dough:

  • 350 g whole wheat flour
  • 250 g einkorn flour (einkorn wholemeal flour)
  • 200 g wholemeal spelled flour
  • 100 g nuts (cashews, walnuts, Brazil nuts ..)
  • 450 g whey
  • 18 g salt
  • 12 g yeast
  • 2 tablespoons oil
  • 25 g malt (caramel malt)
Wholemeal Five-nut Bread with Whey
Wholemeal Five-nut Bread with Whey

Instructions

  1. Make the sourdough the day before by mixing all the ingredients and letting it rest overnight, covered.
  2. The next day, knead 300 g of sourdough with the remaining ingredients until a homogeneous dough is formed. Let the dough rise briefly, then work according to Stretch and Fold and shape into a loaf. Put the loaf in a proofing basket and cover and let rest for 2 - 3 hours.
  3. Preheat the oven to 230 degrees.
  4. Bake the dough for 15 minutes and then again for 25 - 35 minutes at 200 degrees. The bread is ready when it passes the tapping or core temperature test.

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