Hearty spring bread with sourdough

Ingredients for 1 servings:

• 100 g starter
• 400 g rye flour (type 1150)
• 500 ml water, warm (approx. 40°C)
• 200 g rye meal
• 300 ml water, hot
• 200 g whole wheat flour
• 300 g spelt flour (type 630)
• 50 g sunflower seeds
• 50 g flaxseed
• 50 g mixed cereal flakes (oats, barley, wheat, spelt, rye)
• 200 g herb curd
• 10 g yeast
• 25 g salt
• 250 ml water, warm, maybe a little more or less
• some fat for the mold
• some rye meal for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 1 day 3 hours 20 minutes

moist sourdough bread with herb curd

24 hours in advance, mix 100g of sourdough starter with 400g rye flour (type 1150) and 500ml water (approx. 40°C) and let stand at room temperature. 12 hours in advance, mix 200g rye flour with 300ml hot water and let stand, covered. On the day of baking, take 100g of sourdough and store it in a screw-top jar in the refrigerator as a starter for the next sourdough. I weigh out 300g of the sourdough. I usually use the rest the same day for another loaf of bread, or I double everything except the sourdough ingredients and make several loaves of this bread. Place 300g of sourdough, the soaked rye flour, wholemeal wheat flour, spelt flour, sunflower seeds, flaxseed, flake mix, herb quark, and salt in a mixing bowl. Dissolve the yeast in 200ml warm water and add it to the mixture. Mix with a food processor until you have a soft dough. If the dough is too dry (and too firm), add the remaining 50 ml of water. It should be rather soft, but not runny. Stir the mixture for a good 5 minutes, then cover and let it rise in a bowl in a warm place for about 60 minutes, until it has increased in volume. Grease the baking pan(s) and sprinkle with rye meal. I like to use two mini springform pans, each 20 cm in diameter, so the loaves aren’t as large. Divide the dough into the pan(s), smooth it out a bit with wet hands, and sprinkle with rye meal. Cover and let stand again in a warm place for about 30-60 minutes. Preheat the oven to 250°C (top/bottom heat). Bake the bread on the middle rack for 10 minutes. Spray the oven vigorously with a water spray bottle (steam). I repeat this process about 5 times in the first 30 minutes. After 10 minutes, reduce the oven temperature to 230°C and bake the bread for about 50 minutes. If it starts to get too dark, cover with aluminum foil. These instructions are perfect for my oven. Since ovens vary greatly, the bread may take a little longer or be done sooner depending on the oven. I always use the tap test. If the bread sounds hollow when tapped on the bottom, it’s baked through.