Rye sourdough bread

Ingredients for 1 servings:

• 200 g rye flour, type 1150
• 200 ml water
• 50 g sourdough, active
• 200 g rye flour, type 1150
• 550 g rye flour, type 997
• 420 g spelt flour, type 1050
• 30 g salt
• 680 ml water
• 1 ½ tsp caraway powder
• 1 ½ tsp coriander powder

Instructions

Working time approx. 10 minutes; Rest time approx. 1 day 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 3 hours 55 minutes

For 2 loaves

Mix the sourdough with flour and water and let it rise at room temperature for 16-24 hours, covered with cling film. Then take 50g of this for the next sourdough starter. Add the remaining ingredients to the sourdough starter and mix slowly with a food processor for 10 minutes, cover with cling film and let it rest for 30 minutes. Then halve the dough and shape it into a ball on a lightly floured surface, forming it long or round depending on the bread shape. Cover and let it rise in a floured proving basket (in a 6-liter plastic bag) for 2-3 hours, then turn out onto a baking sheet lined with cling film. Score the dough several times on the top and sides. Bake in a preheated oven at 250°C on the second rack from the bottom for 10 minutes, then reduce the temperature to 190°C and bake for a further 35-45 minutes (tap the dough to test if it is not sticking).