Simple rye sourdough bread my way

Ingredients for 1 servings:

• Sourdough:
• 100 g rye flour 1370
• 100 g water
• starter (rye sourdough)
• 375 g rye flour, 1370
• 125 g spelt flour, 630
• 250 ml water
• ½ tbsp salt
• 1 tsp, leveled beet syrup
• 1 tbsp, leveled bread spice mix (caraway, anise, fennel)

Instructions

Working time approx. 25 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 35 minutes; Total time approx. 19 hours

1 kilo bread

Make the sourdough starter the evening before and leave it covered in a warm place for about 16 hours. The next day, mix all the remaining ingredients, adding the sourdough and kneading thoroughly by hand. Don’t forget to take some sourdough starter for the next loaf of bread. Cover the dough and let it rest for 1 hour. Then knead again, shape it into a loaf and place it in the proving basket with the end facing down. Cover and let it rise for about another hour. After about an hour, preheat the oven to 220°C. Then turn the dough out onto the baking sheet and put it in the oven. Steam well for the first 10 minutes. Then release the steam and bake at 180°C for about a further 25 minutes.