Barley bread

Ingredients for 1 servings:

• 265 g rye flour, type 1150
• 265 ml water
• 30 g sourdough, mature
• 275 g rye flour, type 1150
• 140 g wheat flour, type 1050
• 180 ml water
• 14 g salt
• 10 g yeast

Instructions

Working time approx. 15 minutes; Rest time approx. 19 hours 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 20 hours 30 minutes

typically North German

To make the pre-dough, mix together the rye flour, water, and starter the night before, cover, and let it rest at room temperature for 15-18 hours. The next day, add all the remaining ingredients to the pre-dough and knead with a food processor for 7-10 minutes. This will result in a fairly tough dough. Let it rest for at least 30 minutes. Then place the dough in a small loaf pan and brush off some water. Then toast the dough. To do this, flame the surface of the loaf with a gas torch until small bubbles and dark speckles form on the dough. Then let the finished dough rise in the loaf pan for about another 60 minutes so the yeast can develop. Preheat the oven to 250°C (fan oven) and place the bread in the oven. Pour half a cup of water onto the floor of the oven or into the drip tray under the baking rack and quickly close the oven door. After 15 minutes, open the oven door and let the steam escape, then bake the bread for another 30-40 minutes at 175°C. Remove the bread from the oven, immediately turn it out of the loaf pan, and let it cool on a wire rack. The bread is ready when you tap the bottom of the loaf with a hollow sound.