Summary

Ingredients

• 550 g sourdouh
• 500 g wheat flour (whole rain)
• 300 g wheat flour, type 405
• 300 g rye flour, type 997
• 30 g salt, (wild arlic salt) or normal
• 1 teaspoon, heaped garlic, ground
• 600 ml water at room temperature
• 2 tablespoon wild garlic paste (from the database)

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Instructions

1. Mix all of the flours together. Add the sourdough, salt, garlic and approx. 500ml water.
2. Then slowly knead in the machine. Add the rest of the water as you feel. Possibly also add additional water, knead for approx. 10 minutes, so that an elastic dough is formed.
3. Add the wild garlic paste (I used Lubus recipe) shortly before the end and knead in thoroughly.
4. Fold the dough briefly with your hands to make a nice loaf.
5. I bake in the large loaf pan lined with parchment paper. The bread had risen nicely after resting in the cold oven with the light on after 2.5 hours.
6. Preheat the oven to 220 ° (top / bottom heat), then bake at 220 ° - while injecting water - for 10 minutes, then turn down to 175 ° and bake for 45 minutes.
7. Result: a light mixed bread with a light wild garlic / garlic aroma.