John Myers
Ingredients for 1 servings:
- 140 g sourdough (rye)
- 400 g rye (coarsely ground)
- 200 g flour (wheat flour 550)
- ½ liter of water, approx. 40° warm
- 400 g rye (coarsely ground)
- ½ liter of water, approx. 40° warm
- 4 tsp, leveled salt
- 2 tbsp beetroot syrup, alternatively honey, then the bread is lighter
Instructions
Working time approx. 30 minutes; Rest time approx. 1 day 2 hours; Total time approx. 1 day 2 hours 30 minutes
simple, inexpensive, lasts 14 days
Pre-dough: Place the ingredients in a bowl, mix, cover with a damp cloth, and let stand for 24 hours in a warm place at 20-30°C. The pre-dough will smell slightly sour. Grease a 14×32 cm loaf pan or line it with baking paper. Main dough: Add the ingredients to the pre-dough and mix with an electric hand mixer for a long time (approx. 10-15 minutes). Pour the thick batter into the loaf pan, cover with a damp cloth, and let stand in a warm place for at least 2 hours. The dough will rise by about 3 cm. It should form bubbles and really “bubble,” then it is ready to bake. It will then no longer rise during baking. Baking time: 1 hour at 200°C top and bottom heat, 190°C fan-assisted, then 1 hour at 160°C top and bottom heat, 150°C fan-assisted (so a total of 2 hours of baking). Place a bowl of water in the oven. Do not slice the bread for two days. It is best sliced using a slicer. Wrapped in aluminum foil, the slices will keep for 14 days. I keep them in the refrigerator, where they stay fresh even longer.
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