Wholegrain Bread

Ingredients

• 500 g rye wholemeal flour
• 500 g wheat wholemeal flour
• 1 cube fresh yeast (42)
• 1 pinch sugar
• 150 g liquid sourdough starter (1 packet) from the health food store
• 2 tbsp coarse bread spice mix
• 1 tsp salt

Instructions

1. 1.

   Arrange all ingredients, let sit at room temperature so they are as evenly tempered as possible.

2. 2.

   Mix the flours in a large bowl, create a well in the center, break up the yeast into the well and sprinkle with sugar. Pour about 150 ml of water over it. Stir with a bit of flour from the rim to make a paste-like pre-ferment. Cover and let rise in a warm place for about 15 minutes until bubbles appear.

3. 3.

   Combine the pre-ferment with the remaining flour, add 350 ml water, sourdough starter, bread spice mix and salt. Knead everything in the bowl. Then transfer the dough onto a floured surface and knead by hand for 5‑10 minutes until smooth and elastic. Return to the bowl, cover and let rise for about 1 hour 30 minutes until doubled.

4. 4.

   Knead the dough again on a floured surface. Shape into a loaf, dust with flour and let rest for another 30 minutes. Brush the surface with water, poke it several times with a fork, then let rise until the surface cracks (about 15 minutes). Preheat the oven to 230 °C fan‑forced.

5. 5.

   Place the loaf on an oiled baking tray, lightly dust the top with flour. Bake in the preheated oven for about 15 minutes while placing a bowl of boiling water in the oven. After 15 minutes reduce the temperature to 200 °C and bake for another hour until done. Remove from the oven and cool.

6. 6.