Wholemeal Five-nut Bread with Whey

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:

Instructions

Make the sourdough the day before by mixing all the ingredients and letting it rest overnight, covered.
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.
Preheat the oven to 230 degrees.
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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