This bread is one of the main reasons why I started to write down recipes. This type of bread is not that forgiving and it did took me dozens of iterations and a ton and tweaking to get it perfect. Of course I did not write any notes down and half a year later I realized I can start from square one again.

If you are brand new, you might want to check out the bread basics first.

This one was a journey. As mentioned in the excerpt this recipe was the reason for starting this blog. And finally, about a year after writing it down for the first time I got to the point where I would consider it done.

Final Version

Ingredients

• 150 wheat flour
• 200g crushed wheat (5)
• 150g crushed spelt (5)
• 350g water
• 75g mature rye sourdough starter
• 10g salt
• 1/2tbsp bread spice

Process

Crush the seeds either with a mill (for me its at setting 5) or by shortly crush them in a blender. Mix the crushed seeds and the 350g water and let them soak for at least one hour. Afterward mix all ingredients together. Different than other bread you do not have to do two fermentation steps or shaping. Knead it a bit and fill it in a bread baking form. Let it rest covered for 8-12 hours. Note that the bread will be noticeable more tangy and sour with a 12h rest. Though the exact duration is not as important as it is for most other breads as the consistency does not differ. The duration really depends on what you prefer in taste. This makes it the perfect bread to make on any work day as you are very flexible with the timing.

Usually I do preheat my oven to get a good rise, though this is not possible with this type of bread anyways. There for I usually do not preheat the oven and bake this bread for about 50 minutes at 200 degrees.

Note: With a lot of other bread I would suggest to remove the bread from the baking form about 15min early to get a better crust. With this one however I would not do so. You would get a good crust, though with that amount of crushed wheat the crust gets too hard for my taste. I usually let the bread cool down wrapped in a dry kitchen towel to get a softer crust for that reason.

In regards to the crushed seeds you can basically use any kind of seeds you have (wheat, spelt, rye or kamut). Just use what you have at hand.

v4

Ingredients

• 150 wheat flour
• 200g crushed wheat (5)
• 150g crushed spelt (5)
• 350g water
• 75g mature rye sourdough starter
• 10g salt
• 1/2tbsp bread spice

Process

Let the crushed seeds soak in the water for at least one hour. Mix all ingredients together and let it rest for 8-12h. I let it rest over night though a bit shorter (8-10h) might be better. Bake at 200 degrees for 40 minutes (I did not preheat the oven) in a silicon bread baking form.

This one I got out of the form and let it bake for another 15 minutes as the crust felt pretty soft. Though the crust was a bit too dry afterward, so this step should be skipped, rather bake it for 45 minutes in the form.

This is pretty close to a final version. Only the crust has to be a bit softer.

v3

Ingredients

• 200g wholegrain rye flour
• 400g crushed wheat (5)
• 100g crushed kamut (5)
• 500g water
• 200g mature rye sourdough starter
• 4tsp salt
• 1tbsp caraway seeds
• 2tbsp coriander seeds

Process

Mix spelt, wheat and water and let it rest for 1h. Add other ingredients and mix for 10 minutes at mid-high speed.

Oil a box-shape baking tray and flour it. Put the dough in and let it rest for 4h at 25 degrees.

Put the tray in the preheated oven and bake it at 200 degrees for 40 minutes. Get the bread out of the form and bake it for another 15 minutes.

Notes

The consistency was pretty good with this one. Taste wise I would go with a bit less caraway and a broader seed variation.

v2

Ingredients

• 200g universal wheat flour
• 150g wholegrain spelt flour
• 450g crushed wheat (5)
• 560g water
• 200g mature rye sourdough starter
• 3tsp salt
• 1tbsp caraway seeds

Process

Mix spelt, wheat and water and let it rest for 1h. Add other ingredients and mix for 10 minutes at mid-high speed.

Bring the dough in form (with a lot of flour) and place it in a bowl. Let the dough rest at 25 degrees for 4 hours.

Bake at 250 degrees for 20 minutes and another 30 at 200 degrees.

Notes

The dough was still too wet and ripped a bit after its 4h rest. Next time try to reduce the water even more. Also reduce the flour part a bit more (maybe to 1/3).

v1

Ingredients

• 300g universal wheat flour
• 200g crushed rye
• 150g crushed kamut
• 100g oat meal
• 50g linseeds
• 50g sunflower seeds
• 200g rye sourdough starter
• 600g water
• 3tsp salt

Process

Mix everything together a low speed and let it rest at room temperature for 1h. Flour your proofing basket and fill in the dough. I used a short resting time of 6h at 25 degrees for the first try.

Preheat the oven to 250 degrees. Add some water to the bottom of the oven when putting the bread in. Let it bake for 20 minutes at 250 degrees and another 30 on 200.

Notes

This kind of dough does not go well with proofing baskets. I fixed the loaf with wet hands and it came out ok. Cleaning the basket however was super annoying.

Next time …

Use 560g water and reduce the wheat flour amount to 200g (add other grains instead).

Tips

This type of bread does not go along well with a proofing basket. Either use a other kind of baking form, or use less water and form it per hand.