100% rye bread from the loaf pan on sourdough basis

Ingredients for 1 servings:

• 150 g water, warm
• 75 g sourdough, liquid (ready-made product)
• 3 g dry yeast
• 1 tsp beetroot
• 200 g rye flour type 1150
• 300 g wholemeal rye flour
• ½ tsp bread spice mix
• 250 g water, warm
• 10 g salt
• 1 tsp vinegar essence

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 15 minutes

Single size, ready-made sourdough with some dry yeast, TA 180

Mix the liquid sourdough starter with 150 ml of very warm, but not boiling, water. Add the yeast and beetroot, stir everything in, and let it stand for 10 minutes. Mix the flours with the bread spice. In another bowl, add 250 ml of warm water and dissolve the salt and vinegar. Then knead all the ingredients together using a machine, using the lowest speed for 5 minutes and then another 5 minutes at high speed. The dough is too soft to knead by hand. Let the finished dough rest in the bowl for half an hour. Using a repeatedly moistened spatula, pour the very sticky and soft dough into the prepared loaf pan, spreading it as evenly as possible and smoothing the top slightly. Cover the loaf pan with a damp cloth and place it in a cool place to mature for at least 12 hours, preferably in the vegetable section of the refrigerator. Preheat the oven to 220°C (top/bottom heat). Place the loaf pan on a rack on the middle shelf and firmly but carefully pour a ladle of boiling water onto the floor of the oven and immediately close the door. After 10 minutes, reduce the temperature to 200°C and briefly open the door wide to release the steam. Caution: Hot steam! Bake for another 35-40 minutes. Then tip the bread out of the loaf pan onto the rack and finish baking it without the wrapping for the last 5-10 minutes with the oven door slightly ajar. This will give a better crust all over. Remove the bread and let it cool on a wire rack. Notes: – This works best in a silicone loaf pan; bread is often difficult or impossible to remove from a traditional loaf pan. Do not use baking paper under any circumstances; it will not survive the long cooking time in the refrigerator. Also do not try to transfer the bread to a different pan or even bake it straight away without the pan; this will not work; the dough will be too soft. – The bread is very hearty; the bread seasoning, salt, and vinegar are variable or can be omitted; they have no effect on the baking process. – Yes, the dough rises much faster if you keep it warm, but it’s still far from ‘ripe,’ which is bad for digestibility and, at least for me, isn’t an option.