You will need: Fireclay stones
Fireclay brick: approx. 160-180°C
Top heat: approx. 300-350°C
Preheating: approx. 30 minutes
Working hours: 25 minutes
Baking: ca. 50 minutes

Ingredients (for 2 loaves)

The evening before:

For the stale bread breakfast:

• 150 ml boiling water
• 40 g stale bread, toasted and ground

For the sourdough:

• 200 ml water (40°C)
• 40 g starter
• 200 g rye flour type 1150

On baking day:

For the main dough:

• 300-350 ml water
• 5 g yeast (optional)
• Brew
• Sourdough
• 300 g wholemeal rye flour
• 460 g Emmer flour type 1300 or alternatively spelt flour type 1050
• 20 g sunflower oil
• 20 g salt

In addition:

• Wholemeal rye flour for the work surface

The evening before:
For the stale bread breakfast:
Mix the water with the stale bread until lump-free, leave to cool and refrigerate overnight.


For the sourdough:
Mix all the ingredients for the sourdough in a bowl, cover and leave to mature at room temperature for approx. 10-12 hours.

On baking day:
For the main dough:
Pour the water into the mixing bowl of the food processor and dissolve the yeast in it. (Please note: retain a little water for the time being, as the amount required may vary). Add the scald, sourdough, flours and sunflower oil and knead for approx. 8-10 minutes to form a medium-stiff dough. Add the salt and knead for 2-3 minutes. When using emmer or spelt flour, it is important that the dough is kneaded gently and not for too long.
Cover the dough and leave to rise at room temperature for 2.5-3 hours. Then place on a lightly floured work surface, divide into two equal pieces and shape each into a round loaf. Sprinkle two proofing baskets with wholemeal rye flour and place the loaves in the baskets with the ends facing upwards.
Cover and leave to rise for a further 60-90 minutes at room temperature.

During this time, heat the Merklinger to approx. 300-350 °C.
Tip the loaves onto the floured pizza peel, slice, bake and bake for approx. 50 minutes on a low heat. Remove the loaves from the Merklinger and leave to cool on a wire rack.

Tip:
Far too good for the garbage can!
This recipe uses stale bread. You can preserve leftover bread by toasting it with the residual heat of your Merklinger to save energy. To do this, cut the bread into thin slices and place directly on the firebricks. Then grind finely with a blender.
This is how you capture the wonderful aromas that are in your home-baked bread. When baked into fresh bread, the stale bread not only provides a great aroma. The freshness is also improved by using a scalded piece.
You can also use the ground stale bread for breading, meatballs, thickening sauces, etc.

Tip:
Would you prefer to bake yeast-free bread? You can leave out the yeast at any time. However, this will extend the rising time accordingly.