History-at-home | Wild Herb Wrap Bread

Ingredients

• 250 grams of whole grain rye flour
• 50 grams of sourdough
• 150 grams of lukewarm water
• 100 grams of lukewarm beer
• 250 grams of wholegrain spelt flour
• 1 ½ teaspoon sea salt
• 6 tablespoons of safflower or olive oil
• About 50 grams of lukewarm water
• In addition, wholemeal rye flour for kneading
• 1 bunch of wild garlic, nettles and goutweed
• Some safflower or olive oil (alternatively butter)
• 1 clove of garlic crushed
• Herbal salt
• If necessary 1 egg white for brushing