Burgdorf wholemeal bread

Ingredients for 1 servings:

• 300 g rye
• 100 g wheat
• 425 ml water, cold
• 2 tbsp sourdough, mature starter, approx. 50-70 g
• 425 g rye
• 100 g wheat
• 20 g salt
• 300 ml water, lukewarm
• Oat flakes or rye flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 4 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 6 hours

Classic, North German black bread

Pre-dough (prepare the night before): Finely grind the wheat and rye grains, mix in the sourdough. Add the cold water and mix everything well, then let the sourdough starter stand overnight. Bread dough: Coarsely grind the wheat and rye grains, add the crushed grains, salt, and lukewarm water to the prepared sourdough starter, mix everything well, and let it stand in a warm place for 4 hours. Grease a bread pan and sprinkle with rye or oat flakes. Preheat the oven to 180°C (top and bottom heat). Pour the dough into the pans, sprinkle with flakes, and bake for about 1.5 hours. If possible, let the bread mature for a day before slicing.