Ingredients:
Sourdough (made 3 days before):
½ l buttermilk
125 g oat wheat
125 g wheat flour
1 g yeast (equivalent to a pea)
The day before:
1 l cold water
2 large tablespoons salt
30 yeast
400 g oatmeal
200 g wholemeal spelt flour
200 g durum flour
Approx. 900 g tipo00 (Italian wheat flour, very fine)
500 g soaked rye kernels
100 g linseed
100 g dark malt extract
1 dark beer 33 cl.
+ whole sourdough
Procedure:
Sourdough (made 3 days before):
Whisk everything together until it forms a smooth mass. Add a little cold water and leave the dough in a warm place, well covered.
The day before:
Mix well until the dough is smooth and even, let it rest in the fridge until the next day.
On the day:
Knead the dough well and form about 3 fine loaves. Let the loaves rise covered, with a tea towel, to double in size. Bake the loaves in a hot oven at 180 degrees for about 35 minutes.
Ingredients
Directions
Sourdough (made 3 days before):
Whisk everything together until it forms a smooth mass. Add a little cold water and leave the dough in a warm place, well covered.
The day before:
Mix well until the dough is smooth and even, let it rest in the fridge until the next day.
On the day:
Knead the dough well and form about 3 fine loaves. Let the loaves rise covered, with a tea towel, to double in size. Bake the loaves in a hot oven at 180 degrees for about 35 minutes.
