Rye bread with grated apples II

Ingredients for 2 servings:

• Sourdough (evening):
• 2 tbsp sourdough starter
• 150 g rye meal
• 500 ml water
• sourdough
• 1,400 g mineral water, carbonated
• 1,400 g rye, coarsely ground
• 2 apples, approx. 400–600 g
• 50 g beet syrup, or 1 tbsp sugar
• Remove 2 tbsp dough from the pre-dough
• 500 g rye, finely ground
• 2 tsp caraway seeds, crushed
• 50 g ginger, finely chopped
• 5 tsp salt
• 150 g sunflower seeds, or unpeeled sesame or linseed, whole
• olive oil

Instructions

Working time approx. 1 hour; Rest time approx. 2 days 2 hours; Total time approx. 2 days 3 hours

Sponge cake, egg-free, dairy-free, vegan

2 x 35cm loaf tins with baking paper 2 loaves of bread approx. 1.8-1.9kg In the evening: put the sourdough with 150g of rye meal and 500ml of water in a 6l bowl, mix, close the lid and let it rest overnight. Pre-dough: in the morning add the water, apples (grate around the semolina or grate finely) and the sugar beet syrup to the sourdough, mix, then add the 1400g of coarsely ground rye, mix in with a wooden spoon (plastic works too), close the lid and let it ferment until the evening. Main dough in the evening: take approx. 2 tbsp of the stirred sourdough + mix dry with approx. 150g of wholemeal rye flour. Put in the fridge for the next loaf. To the remaining dough, add 50g finely chopped ginger, 5 tsp salt, 150g whole sunflower seeds, and 500g medium-finely ground whole rye. Mix everything together and pour into two 35cm loaf pans lined with baking paper; they will be about half full. Smooth the top, make a groove lengthwise in the middle with a knife, and place in a cold oven overnight. Place in a cold oven and then bake for 110 minutes at 150°C fan-assisted oven. A needle test is not necessary as the bread will be baked for another 50 minutes. After 110 minutes, remove from the oven, carefully peel off the baking paper, brush the bread with olive oil, then return to the oven, bake for another 50 minutes, allow to cool, and let rest for 24 hours before cutting. Ideally, cutting from underneath with a serrated knife would be ideal, as otherwise the bread might still stick to the knife. Depending on your taste, you can also use oilseeds of all kinds, hazelnuts, or other nuts, almonds, or even whole peanuts. Your own recipe