german whole wheat bread (low GI bread)

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    • german whole wheat bread (low GI bread)


      400 gr whole rye flour
      200 gr whole wheat flour
      200 gr whole spelt flour
      200 gr kibbled rye
      1 sachet dry yeast
      1 bag sourdough (150 gr)
      2 teaspoons salt
      2 teaspoons ground coriander
      1 teaspoon caraway
      2 teaspoons fennelseeds

      100 gr sunflour seeds and/or pumpkin seeds (optional)


      1. in a big bowl mix all flours and the rye. form a small hollow in the middle. pour yeast and 3 tbsp warm water in hollow and mix until dissolved.

      2. add sourdough, salt, coriander, caraway and 600 ml warm water and kneat well. lastly add fennelseeds and sunflower or pumpkin seeds if used. cover dough and let rest approx. 2 hrs until volume has doubled.

      3. preheat oven on 225. grease baking tray and sprinkle with some flour. kneat dough again well, form a round loaf, place on tray and let rest for another 30 minutes.

      4. brush dough with water. using a sharp knife make several shallow cuts across the top beginning in the center.

      5. place bowl with hot water on the bottowm of the oven, place tray on middle level and bake for 1 hr at 200 celsius
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