Rye bread II

Ingredients for 1 servings:

• 300 g sourdough
• 700 g mineral water, carbonated
• 700 g coarse rye meal (wholemeal)
• 150 g rye flour (wholemeal) for new sourdough starter
• 150 g rye flour (wholemeal)
• 150 g spelt flour (wholemeal)
• 2 tsp caraway seeds, ground
• 100 g sunflower seeds, whole
• 100 g flaxseed, whole
• 3 tsp salt, or 4 tsp
• 1 pinch(s) of sugar

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

batter

35 cm loaf pan with baking paper 2.2 kg 6 L bowl with lid Put the sourdough starter in a bowl with a lid, mix in 700 g carbonated mineral water, stir in 700 g coarsely ground whole grain rye, close the lid and leave to rise at warm room temperature. The lid will lift, usually on one side, but this takes hours. Then stir the dough and put 2 tbsp of dough with 150 g ground whole grain rye in a screw-top jar and stir dry, close the lid and put in the fridge for the next loaf of bread. Now mix everything from 150 g whole grain rye up to and including the sugar into the pre-dough and put in a 35 cm loaf pan (bread pan) lined with baking paper, smooth it out, the baking pan must not be more than three-quarters full, cover with a damp linen cloth or pour a little water on it, let it rest again until the dough has risen noticeably or the dough fills the baking pan. I make the starter dough in the morning, pour the main dough into the baking pan in the evening, put everything in the oven, and bake it the next morning. This way, I have fresh bread for dinner. Bake in a cold oven at about 150°C for about 80-90 minutes, checking the needle for the dough. My own recipe.