Wholemeal rye bread according to Rixi

Ingredients for 1 servings:

• 1,400 g ground rye
• 1 ½ liters of water
• 1 handful of sourdough (crumb sourdough)
• 40 g salt
• n. B. Seeds
• n. B. Körner
• n. B. Nuts
• n. B. Bread spice mix
• Grease for the molds
• possibly oat flakes or grains for sprinkling

Instructions

Working time approx. 1 hour; Rest time approx. 20 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 22 hours 10 minutes

The day before baking, “awaken” the crumb sourdough. To do this, mix the crumb sourdough with a little rye flour and water and let it stand overnight. The sourdough will be activated and begin to bubble. Add 500 g of ground rye and about 0.5 liters of water and knead well. Cover and let rise overnight in a warm place. On the day of baking, add 900 g of ground rye and about 1 liter of water to the risen pre-dough and knead everything thoroughly for about 15-20 minutes. The amount of water can vary slightly. The dough should have the consistency of a sponge cake. Let it rest for about 30 minutes. Take 1 tablespoon of the bread dough and mix it with a little rye flour, place it in a cloth, hang it up in a dry, warm place, and knead it occasionally over the next few days to achieve the smallest possible crumbs in the new crumb sourdough. Knead in approximately 40g of salt and, if desired, bread seasoning and seeds (e.g., sunflower seeds, linseed, sesame seeds, nuts, etc.). Divide the dough between two greased loaf pans, smooth the surface, and poke holes in the dough with a wooden skewer. Sprinkle with oat flakes or seeds, if desired, and let rise, covered, for approximately 1-2 hours. Score the loaves and bake in a preheated convection oven on the second rack from the bottom for 15 minutes at 250°C and 55 minutes at 160°C.