Fine rye meal bread

Ingredients for 1 servings:

• 20 g starter, also works with dry sourdough
• 100 g fine rye meal (whole grain)
• 100 ml water
• 200 g rye flour, T 1150
• 300 g spelt flour, T 1050
• 200 ml buttermilk, room temperature
• 275 ml water, lukewarm
• 3 tbsp sesame oil
• 15 g salt
• n. B. Yeast, approx. 20 g, if required
• e.g. linseed, sesame, sunflower seeds, pumpkin seeds
• Fat, for the shape
• some rye meal, for sprinkling

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 35 minutes

A moist sourdough bread – stays fresh for a long time

Place the starter or dry sourdough in a bowl with warm water and rye meal and mix thoroughly. Cover and let rise overnight at room temperature for 12 hours. Mix the sourdough well with the lukewarm water, yeast (if needed), oil and buttermilk. Then stir in the flours and salt. Knead in a food processor on low speed for at least 5 minutes. Grease a baking pan and sprinkle with rye meal. Pour in the dough, sprinkle with rye meal and let rise, covered, at room temperature for 45-60 minutes until it has doubled in size. Bake in a preheated oven at 250°C (top/bottom) on the second shelf from the bottom for 15 minutes, then reduce the temperature to 180°C (350°F) and bake for another 45 minutes until crispy (25 minutes at 180°C (350°F) is enough for me; tap the pan if necessary).