I actually made this on Saturday but since there have been some major and minor catastrophes, I didn’t get round to writing this up any earlier. (The catastrophes include various colds up to a croup attack, horrible back pain, some nasty burns, a speech and language therapy assessment, a broken waterbed heating unit – do I need to go on?!?)
These are all the reasons, by the way, why there are no photos whatsoever. I needed bread but picking up the camera just seemed too much effort.
I made a wholemeal loaf with three different types of flour and added cereal flakes. I called it the 3-Korn-Vollkorn, literally ‘3 grain wholemeal’. Trust me, it doesn’t make any more sense in German…
250g wholemeal wheat flour
250g wholemeal spelt flour
250g wholemeal rye flour
50g wholemeal cereal flakes (mine are wheat, barley, oat, rye and rice)
1 sachet dried yeast
1 tsp honey
2 tsp bread spice (see two different mixes here)
150g sourdough starter
600ml water, lukewarm
Mix the flours, flakes and spices. Add yeast, honey, sourdough and water. Mix, the knead until you get an elastic and smooth dough. Cover and leave to rise for about 45 minutes.
Dust your work surface with flour. Knock the air out of the dough and shape it into a loaf. You could now roll it in some more cereal flakes, if you wanted to. I didn’t. Leave to prove, covered on a baking sheet, for another 30 minutes.
Bake at 250°C for 25 minutes, then at 200°C for 35 minutes.