Rye bread made from sourdough

Ingredients for 1 servings:

• 400 g rye flour
• 400 g water, lukewarm
• 350 g rye flour
• 300 g wheat flour
• 20 g salt
• 20 g yeast
• 300 g water, lukewarm

Instructions

Working time approx. 20 minutes; Rest time approx. 4 days 2 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 days 3 hours 30 minutes

For the sourdough, mix 100g of rye flour with 100g of water and let stand in a warm place for 48 hours. Cover tightly, but not airtight if possible. After 2 days, add another 100g of flour and 100g of water. Mix again and let stand for another 24 hours. Then add the remaining 200g of flour and 200g water and let stand for another 24 hours. For the bread, mix the ingredients listed for the main dough with 700g of the finished sourdough. (Place the remaining sourdough in a screw-top jar or plastic container with a lid. You will need it for the next loaf.) Knead thoroughly and let rise for another hour. Then knead again and form a loaf of bread (or two smaller ones if desired). Let rise for about another 30 minutes and then bake in a preheated oven at 200°C (top/bottom heat) for about 70-80 minutes. To ensure a nice crispy crust, brush the bread with cold water several times during baking. Note: Leftover sourdough starter can be stored in the refrigerator for 1 to 2 weeks. To bake a new loaf, simply add 350 g of rye flour and 350 g of water. This sourdough starter will be ready in just 24 hours.