This bread has a lot of flavor because of the full grain and the seeds. It has a lovely sour taste, the flavor has a subtle sourness from the Lievito Madre and the sourdough, yet sweetness because of the spelt.
The recipe of today is for a full grain bread with seeds. I wanted the flavor of the full grain, the sweetness of the spelt, but not too firm and a fluffy bite. I have tried it the following way:
- 150g mixed seeds (Sunflower, Flaxseed brown, Flaxseed yellow)
- 150ml water
- 6g salt
You should boil the water and set the seeds aside for at least 3 hours.
Dough with final dough yield of 165
- 200g wheat sourdough (dough yield 200!)
- 150g Lievito Madre (Type 550 dough yield 150)
- 350g wheat full grain, milled before preparation
- 150g spelt full grain, milled before preparation
- 220ml water
- 8g fresh yeast
- 10g coarse sea salt
Kneading for 7 minutes on lowest level, then 11 minutes on level 2.
Let it sit for 2 hours, covered with folding and turning every 60 minutes. After the 2 hours, put it into shape and let it sit again for 45 minutes in a basket with linnen.
The oven should be well heated at around 250 degrees centigrade, baking for 10 minutes with steam. Let the steam go out of the oven and turn down the heat to around 210 degrees, bake for another 55 minutes.