Mixed rye bread

Ingredients for 1 servings:

• 150 g sourdough
• 150 g rye flour type 1150
• 200 g whole wheat flour
• 100 g wheat flour
• 1 tsp salt
• 1 tsp sugar
• ½ pack of dry yeast
• 5 g baking malt
• 1 tsp bread spice mix made from caraway, anise and fennel
• 340 ml water, lukewarm

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 25 minutes

with sourdough and wheat flour

Combine sourdough starter, wheat and rye flour, salt, sugar, yeast, bread spice, and malt in a mixing bowl. Add the water and let the dough knead on a mixer on low speed for a few minutes. Let the dough rise in a warm place for 4 hours, until it has visibly increased in volume. Pour the dough into a large, greased Kaiserkuchen pan and preheat the oven to 240 degrees Celsius (475 degrees Fahrenheit). Let the bread rise again until the oven is at temperature. Bake the bread for 30 minutes, then reduce the temperature to 150 degrees Celsius (300 degrees Fahrenheit) and bake for another 20-30 minutes.