Anke's rye sourdough bread

Ingredients for 1 servings:

• 500 g rye flour
• 200 g wheat flour, type 1050
• 1 packet of dry yeast
• 1 bag of sourdough, liquid
• 1 tbsp salt
• 2 tbsp syrup, dark
• 340 ml water, lukewarm
• 3 tbsp apple cider vinegar
• anise
• cumin
• cardamom
• coriander

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Tastes good even without toppings!

Place the sourdough bag in a bowl of lukewarm water. Mix the flours with salt and dried yeast. Add spices to taste; I always use about 1/4 teaspoon each, and a little less anise. You can experiment with this. You can, of course, also use ready-made bread spice. The amount is up to you. Then add the sourdough, syrup, apple cider vinegar, and water to the flour, mix everything well, and knead thoroughly. Add more liquid or flour depending on the consistency of the dough. Knead until it no longer sticks to your hands. Form the dough into a ball and dust with flour. Cover and let it rise in a warm place for 1.5 hours. Knead the dough again and place it in a bread pan or loaf pan. I always use a large loaf pan. Lightly score the surface of the dough several times and let the bread rise for another 45 minutes. Preheat the oven to 230°C. Place a heatproof bowl of hot water in the oven and remove it only immediately before baking. Place the bread in the oven, reduce the oven temperature to 200°C, and bake for 70 to 80 minutes. The bread still tastes great toasted even after freezing. Then it’s also delicious without any topping, just as a snack.