Pure rye bread

Ingredients for 2 servings:

• 100 g rye flour (wholemeal flour) 1st stage (first day)
• 100 g water, lukewarm (30°C), should not exceed 40°C
• 100 g rye flour (wholemeal flour) 2nd stage
• 100 g water, lukewarm (30°C)
• 200 g rye flour (wholemeal flour) 3rd stage
• 200 g water, lukewarm (30°C)
• 1 handful of rye flour (wholemeal flour) 4th grade
• 1 shot of water, lukewarm (30°C)
• 1 handful of rye flour (wholemeal flour) 5th grade
• 1 shot of water, lukewarm (30°C)
• 400 g sourdough
• 500 g rye flour, type 997
• 500 g water, lukewarm (30°C)
• 1 tbsp salt
• 1 tsp, leveled bread spice mix
• 2 tsp green spelt, dried
• 2 tsp sesame seeds

Instructions

Working time approx. 30 minutes; Rest period approx. 5 days 7 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 5 days 8 hours 40 minutes

with its own sourdough production for rye bread

First of all, a sourdough starter is made over 5 days. 1. On the first day, 100g of flour is mixed with 100g of lukewarm water, mixed together, then covered and placed in a warm place (20-25°C). You can stir after 12 hours. (You can also let it stand for 48 hours.) 2. After 24 hours, on the second day, another 100g of flour and 100g of lukewarm water are stirred in, covered, and left to stand for 24 hours. 3. After another 24 hours, on the third day, 200g of flour and 200g of lukewarm water are added to the mixture, and the mixture is covered and left to stand in a warm place for 24 hours. 4. On the fourth day, I just add a handful of flour and a splash of lukewarm water, cover it again, and place it in a warm place. 5. Now it’s day 5, so I add exactly the same amount as on day 4 and let it all stand for 24 hours again. 6. Now I’ve reached the last day, so I take some of the ST (sourdough starter) mixture. I’ll keep the rest as AST (starter sourdough). Now we come to the actual recipe. I need 400g ST and add 500g rye flour, type 997, into which I’ve already mixed the specified spices, such as salt, bread spice, unripe spelt, and sesame. Then I add the lukewarm water a little at a time and mix the dough well, always feeding it towards the center and working it with the heel of my hand. If you have a food processor, you can do this more easily with a mixer. This should take a few minutes longer. Then I take a proving basket, flour it, place the dough in the tin, and press it into place until it fits. Now the whole thing needs to prove again, covered, for about 7-8 hours. I put it in a plastic bag. If you don’t have a proving basket, you can use another dish, such as a bowl. Then I turn the dough out of the dish and place it on a baking tray lined with baking paper. I preheated the oven to 260°C (gas mark 2) and placed a pizza pan filled with water on the floor of the oven. A baking tray will do, too. I spray the dough again with a spray bottle before putting it in the oven. The bread is then baked for 15 minutes at around 250-260°C. After these 15 minutes, I turn the oven down to 200°C and bake for another 15 minutes. Once these are up, I turn the oven down to 150-160°C and bake for another 40 minutes. In the meantime, I spray the bread with water again. The baking time for a loaf of this size is approximately 70 minutes. Then you can remove it from the oven, place it on a wire rack, sprinkle it with water again, and cover it with a tea towel to allow it to cool slowly.