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4-6 Servings
INGREDIENTS
600 g organic bread flour
300 g whole grain flour (spelt or emmer)
100 g whole grain rye
100 g mature and active sourdough starter
20 g sea salt
Allergens are marked in bold
10 a.m.: Mixing the dough
Step 1
Blend the organic bread flour, whole grain flour and the whole grain rye. If you’re able to, grind your own flour from whole berries to maximise the flavour and nutrition. Mix the flour blend by hand with 700 g water in a bowl until it is fully incorporated and you can’t see any dry spots. Cover the bowl and leave to rise for a full hour to make sure the water is fully absorbed before adding 100 g mature and active sourdough starter and 20 g salt. Knead it in thoroughly by hand for 5 minutes.
Midday – 6 p.m.: Proofing the dough
Step 2
Fold the dough gently over itself from side to side in the bowl (from north to south - west to east) each hour. Wet your hands to keep it from sticking to them. It should double in size during this time. If it rises too quickly, put it in a cold cellar or the fridge to slow it down a bit.
5 p.m. - 6 p.m.: Making the bread
Step 3
Set your oven on 220°C bread making mode to preheat. Give the dough one final gentle fold and tip it onto a floured surface. It should release from the bowl easily. Sprinkle flour on top of the dough and use a knife to chop it up into pieces that weigh around 80-100 g.
We suggest: NEFF Vario Steam
Steam assistance that cooks food moist on the inside and crisp on the outside.
Find out moreStep 4
Place the slabs of dough on an oven tray and place them in the preheated oven. Add some steam by splashing some water on an oven tray at the bottom, or use the steam function in your oven. Let it bake for 15 minutes or until it is the desired colour. Serve hot and enjoy the earthy complex flavours from the heritage wheat.
