Sourdough bread with rye meal

Ingredients for 1 servings:

• 100 g starter (sourdough)
• 400 ml water, warm (40-45°C), possibly a little more water
• 400 g rye flour (type 997, 1150 or 1370)
• 200 g rye meal
• 400 ml water, hot
• 100 g rye flour (type 997, 1150 or 1370)
• 100 g wheat flour (wholemeal)
• 50 g oat flakes, whole or fine
• 50 g flaxseed, crushed or whole
• 100 g mixed seeds (e.g. sunflower seeds, pumpkin seeds, etc.)
• 20 g yeast, slightly less for older starter
• 2 tbsp water
• 1 tsp, levelled sugar
• 3 tsp salt
• Fat, for the shape
• e.g. oat flakes, and possibly seeds for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 2 hours; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 day 3 hours 45 minutes

juicy and wholesome grain bread

Mix the sourdough starter with 400 ml of warm water and 400 g of rye flour, cover, and let stand at room temperature for 24 hours. The pre-dough can also be left to stand for 48 hours without any problems. Place the rye flour in a bowl, pour over 400 ml of hot water, cover, and let stand for 6-12 hours. Dissolve the yeast in approximately 2 tablespoons of warm water with the sugar. Now add all the ingredients for the second dough, including the dissolved yeast, to the pre-dough. Add the swollen rye flour (all the water has been absorbed) to the dough and knead in the stand mixer with the dough hook for a good 5-10 minutes. If the dough seems too watery, add a little more flour. The dough should be soft, but not runny, with the consistency of stiff sponge cake. Cover the dough and let it rise again in the bowl for about 1-2 hours. Preheat the oven to 220°C and place an ovenproof dish filled with water on the bottom of the oven. Grease one large or two smaller baking pans and sprinkle with oatmeal. I like to use a loaf pan and a mini springform pan (20 cm), so I have two different pans and two loaves instead of one large loaf. Divide the batter between one or two pans and smooth the surface slightly. Sprinkle with flaxseed and/or sesame seeds, if desired. Bake on the middle rack using conventional oven heating for 25 minutes. Reduce the temperature to 180°C and bake for another 45-60 minutes. The baking time may vary depending on the oven. I cover the bread with aluminum foil for the last 20 minutes to prevent it from burning. To test whether the bread is baked through, you can do a tap test. Put on oven gloves, remove the bread from the pan, turn it over, and tap the bottom with your finger. If it sounds hollow, the bread is done.