Country bread with bran

Ingredients for 1 servings:

• 150 g rye meal, fine
• 100 g whole wheat flour, here French T150
• 510 g wheat flour type 550, here French T65
• 50 g wheat starter, will not be removed (alternatively rye starter)
• 1 tsp rye starter, will not be removed
• 16 g salt
• Rye flour and semolina for sprinkling when baking
• 500 g water

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 45 minutes; Total time approx. 9 hours 5 minutes

Mixed wheat bread with sourdough

In the morning, make two sourdoughs. Rye sourdough: Mix 150g bran + 200g water + 1 tsp rye starter. Wheat sourdough: Mix 100g wholemeal wheat flour + 150g wheat flour + 50g wheat starter + 250g water. Let both rise well at room temperature. Make the dough in the evening. Note: The amount of water depends on the flour used. It’s better to use 50g water instead of 100g and add a little more later. Knead the finished wheat sourdough with 360g wheat flour and 50-100g water slowly for a few minutes. Add the rye sourdough. Knead slowly for two minutes, then faster for three minutes. Add salt and knead faster for two minutes (depending on the machine). Stretch the dough with wet hands; it should feel slack and stretch out thinly. Transfer to a floured container, such as a plastic container, and let it rise at very good room temperature. After 30 minutes, turn it out onto a floured work surface, fold it twice like a towel, and let it rise for another 30 minutes (it should increase in size considerably). Turn it out onto a floured work surface, gently press it down, and place it in a proving basket with the seam facing up. Place a towel over the dough and let it rise in a lukewarm oven until it barely firms up when tapped. Preheat the oven to 250°C. Sprinkle a board with semolina and carefully tip the dough onto it, cutting it into diamond shapes. Place in the oven (lots of steam, two bursts of steam for a Miele oven, otherwise more forcefully with a watering can). Set the oven to 240°C, release some steam after 10 minutes (open the oven door briefly). Release steam again after 10 minutes. Bake until the bread is brown and sounds hollow when tapped. Leave in the switched-off oven for another 10 minutes.