The so called three grain bread was the bread of the year 2021 in Germany. My version of a three grain bread is a sourdough bread with spelt, rye and sprouted buckwheat. The bread is therefore very aromatic, moist and has a crunchy crust.
Arbeitszeit14 StundenStd.
Wartezeit1 StundeStd.
Gesamtzeit15 StundenStd.
Ergibt: 1bread of 870g (baking tin 16cm x 10cm x 8,5cm)
Zutaten
Sourdough
180gwhole rye flour
180gwater30°C
18gsourdough starter
Main dough
sourdough
170gwater
170gwhite rye flour
100gwhite spelt flour
45gsprouted buckwheat
11gsalt
Zubereitung
Sourdough
Dissolve the sourdough starter in the water and then add the flour. Mix everything until all the flour is wet and everything is mixed through.
Let proof about 12 hours at room temperature. The sourdough should have doubled in size.
Main dough
Mix all ingredients 5 minutes at low speed.
Let rest 45 minutes. Cover so that the dough does not dry out.
Butter baking tin and sprinkle some rye flour.
Place the dough in the tin and flatten using a wet spatula.
Let proof at 28°C until the dough reaches the top of the baking tin (in my case it took 90-120 minutes). It should have holes as in the picture. If you don't see them, then proof longer.
You can at this point use my stencil and using some white spelt flour write "Dreikorn" on it.
Place in a preheated oven at 230°C and reduce the temperature immediately to 210°C. Bake for about 40 minutes or until the core temperature of the bread reaches 97°C.