This time I enriched this two-kilogram wholemeal loaf of bread with different seeds, as I am repeatedly asked in demonstrations at the bakehouse whether different seeds or nuts can be worked into the base dough of sourdough bread. Of course you can do that and it also changes the taste of the bread and can, if you like, be reinvented over and over again. Up until the 1950s, our ancestors ate many times more bread than we do today. Back then it had a completely different status. Whether for breakfast, as a side dish to soups, or as supper, the daily bread was part of a meal, like an amen in church. When it was missing, a family went hungry or, as the saying goes: "If there is no bread in the house, peace moves out".
For the starter dough:
500 grams of wholemeal rye flour
100 grams of rye sourdough
500 millilitres of water
For the main dough:
500 grams of wholemeal spelt flour
1 tablespoon of sea salt
1-2 tablespoons of sunflower seeds
1-2 tablespoons of crushed flaxseeds
1-2 tablespoons of sesame seeds
250 millilitres of lukewarm water
For the starter dough:
1. Mix the flour, water and sourdough together with a wooden spoon.
2. Cover with a tea towel and a wooden board and leave to rest for 15-24 hours.
For the main dough:
1. Add the wholemeal spelt flour, salt, seeds and the remaining water to the starter dough, mix and leave to rise for a further 3 hours, covered.
2. Knead by hand for about 15 minutes and pour one or two loaves of bread from it.
3. Place the dough in a floured proofing basket with the dough seal facing up and let rise for another half an hour.
4. Bake in the preheated oven at 250 ° C for 45-55 minutes until crispy and brown.
5. It is best not to cut until two days after baking. I am curious who can do that.
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