A wholsome bread for rainy days.
Three days in the making, but the wait was definetivly worth it.
Day 1: Open your jar of sourdough and pour it into a bowl. Add 1dl of water and 100g corse rye flour and 100g rye flakes, stir.
Day 2: Morning add 50g of corse rye flour, add water if needed. The dough should be loose, but not runny.
Evening add 50g of rye flakes, 100g corse rye flour, 100g flax seed, 100g pumkin seeds, 100g of Emmer wheat.
Day 3: The bake off
split the dough into two bowls equally. Add 500g of dinkel wheat, 200g of emmer, 500g of wheat flour.
The wheat flour is your tuning agent, so that you get your consistency the way you want it. Leave it to rest for about 2 1/2 - 3 hours.
My final dough was really sticky so I had to shovel it into the baking trays.
Leave it to rest about 2 1/2 hour before roasting in the oven at 200 degrees for 35 - 45 min
Eat and enjoy!
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