Türoler Bauernbrot

Step 1/6

• 400 g wheat flour
• 400 g rye flour
• 250 g spelt flour
• 10 g maple syrup
• 3 tsp ground cumin
• 650 ml water

Combine every ingredient, except the salt to a shaggy dough and leave for a chill for 30 minutes.

Step 2/6

• 20 g salt

Knead and fold the dough with a kneading hook for 15 minutes. Add the salt halfway through and continue kneading. Let it sit for 30 minutes.

Step 3/6

Now fold a couple times and cover the dough with a damp tea towel for a bulk rise of 8 hours.

Step 4/6

Preheat the oven and a baking sheet. Shape the dough into a two round, tight loafs and let them rise for an hour while the oven is preheating to 480F (250C).

Step 5/6

Score the loaves and put them into the oven. Spray some water in the hot oven every 5 minutes for the first 15 minutes. After that, reduce the heat to 430F (220C) and continue baking for 35 minutes.

Step 6/6

Let both loaves cool completely before slicing them up!

Enjoy your meal!