Summary

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)

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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.