This bread combines three types of grain known since Neolithic times. These are emmer, einkorn and rye. 10,000 years ago, emmer and einkorn were already being grown as grains in the fertile Middle East Crescent. They are the forerunners of today's durum and soft wheat, while rye initially only appeared as an accompanying plant in the fields. It only began to triumph as the main bread grain in Northern and Eastern Europe in the Middle Ages, as it could also thrive on poor soil and produced a good yield. Enjoy the taste of these ancient grain varieties.
Starter dough:
500 Wholemeal Rye Flour
150 grams of sourdough
500 grams of water, lukewarm
Main dough:
250 grams of emmer wholemeal flour
250 grams of einkorn wholemeal flour
1 tablespoon of salt
200-250 grams of water, lukewarm
1. Mix the wholemeal rye flour with the sourdough and the water in a bowl with a wooden spoon.
2. Cover the dough with a kitchen towel and let it rest for 24 hours.
3. The following day gradually add the emmer and einkorn flour, the salt and the remaining water. The dough should not be too wet. Better to use less water.
4. Let the dough rise for another 3 hours covered with a kitchen towel.
5. Now form one or two loaves from the dough. Leave in the proofing basket for another 1/2 hour.
6. Preheat a pizza stone or tray in the oven to 250°C.
7. Bake the loaves or bread in the preheated oven for 50-55 minutes on the middle shelf.
8. Let it cool down and then enjoy.
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