Sourdough rye bread
Time
Preparation time: 30 min.
Cooking or baking time: 1 hour 15 minutes
Rest period: 18 hours
Total preparation time: 20 hours 45 minutes
Recipe for a delicious sourdough rye bread, baked on a baking tray: You can bake the bread in a mold, but that changes the taste and the crust is not so nice.
ingredients
- 200 g of rye sour dough
- 600 g flour rye 1150
- 650 ml of water, lukewarm
- 400 g flour wheat 1050
- 25 g salt
- 25 g of sugar
- 1 pck of dry yeast
- 15 g caraway, whole or broken
preparation
- Mix rye sour dough with the water and 400 g of rye flour and leave the covered dough bowl overnight (about 12 hours). During this time, the sourdough proliferates vigorously and the mixture forms plenty of bubbles.
- Then remove about 200 g of this mixture and set aside as sourdough substitute for the next loaf.
- Add salt, sugar, cumin, wheat flour and yeast and process everything into a medium-firm dough. I do that with the dough hooks of my hand mixer.
- This dough should now go about 3 hours, with the volume doubled well.
- The remaining 200 g of rye flour are then kneaded by hand on the floured work surface and an elongated loaf knitted. Place it upside down in a well floured fermentation basket and let it rest for about 3 hours until the volume has doubled again.
- During step 3, after the end of the cooking time, the oven is heated up to 220 ° C., a baking sheet is covered with baking paper, the bread is dropped onto the plate, pushed into the oven on the lower rail, the oven is returned to 180 ° C. and the bread is left for 75 minutes baked. The stove is switched off after 60 minutes. The remaining heat is enough to finish the bread.
If you do not like cumin, you can leave it out. Coriander or fennel are also suitable as alternative spices.
