Sourdough bread with nuts and dates
250 g rye flour
250 g spelt flour
150 g homemade sourdough (recipe)
5 tablespoons of wheat germ
4 handfuls of shelled walnuts
10 dried dates
1 teaspoon salt
1 teaspoon brown sugar
Sift the flours and mix in a bowl, keeping about ¼th of it to knead. Add salt, chopped walnuts, diced dates and wheat germ. Stir to aerate and make a well in the middle.
Dissolve 150 grams of natural sourdough with the sugar and a little warm water. Pour this in the middle of the dry mixture. Also add a little warm water (about ½ cup). Knead a soft, smooth dough. Shape into a ball, put it back in the bowl, sprinkle with flour and cover with a plastic wrap and a clean cloth. Let the dough rest in a warm place. Allow 6 to 8 hours.
Then knead the dough again. Shape it as preferred. Make drawings with the point of a sharp knife. Let stand 1 more hour.
Bake the sourdough bread at 210°C for 10 to 15 minutes, then lower the temperature to 180°C. Bake about 50-60 minutes in total. Cool on a wire rack.
Serve the sourdough bread at breakfast with butter and jam.