Wholemeal Bread

For the wholemeal bread, soak 200 g wheat grains in lukewarm water for 1 day.

Finely grind 125 g each of rye and wheat. Grind 125 g each of wheat and rye.

Mix flour and grist with half a liter of lukewarm water and sourdough and let stand for one night in a warm place with the lid closed. A day later, finely grind half of the remaining rye and wheat, and grind the other half.

Dissolve yeast and honey in 300 ml lukewarm water. Remove 3 tablespoons of the sourdough and store in the refrigerator for the next baking day.

Knead the coarse meal, sourdough, flour, the soaked, properly drained wheat grains, the yeast water and the salt into a dough.

Butter a large loaf pan, sprinkle with oatmeal, pour in the dough and cover. Leave to rise in a warm place for 3 hours.

Preheat the oven to 220 degrees Celsius and bake the bread for 1 hour, then remove the bread, turn it out of the pan and let it cool for half an hour. Then bake the wholemeal bread without the mold on the baking rack for another half hour.

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