Betzigeröder rye sourdough bread

Ingredients for 1 servings:

• 650 g rye flour (wholemeal)
• 800 g rye flour, type 997
• 500 g sourdough
• 1 liter of lukewarm water
• 2 tbsp salt
• 1 pinch of coriander
• 2 tbsp caraway seeds, whole
• 2 tbsp sunflower seeds
• 2 tbsp sesame seeds
• 2 tbsp flaxseed
• 250 g rye flour, type 1150
• 250 ml water, lukewarm
• 1 tbsp buttermilk

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours 30 minutes

without yeast, approx. 1200 g, with instructions for making sourdough

If you don’t have ready-made sourdough, you’ll need to allow several days for preparation. Instructions are explained at the end of the recipe. Pre-dough: Mix 400g wholemeal rye flour with 250g sourdough starter and 750ml water in a large bowl (so that you can add the main dough later). Mix to a not-too-stiff paste, cover, and let it ferment in a warm place. In summer, at a cool room temperature, I place the dough in the oven, middle rack, with the light on. In winter, when the house is heated, I place the dough in a raised place, such as a cupboard. Depending on the temperature and the activity of the sourdough, fermentation can take 8-10 hours. You can tell the pre-dough is finished fermenting when it has become much more liquid and has doubled in size or more in the container. Refill the remaining sourdough with wholemeal rye flour to 500 g and knead with as little lukewarm water as possible to form a firm, very dry dough. Then store it in the refrigerator until the next time you bake bread. Main Dough: Carefully mix the Type 997 rye flour with the spices and grains in a bowl. Then add this mixture to the pre-dough and mix or knead everything thoroughly, adding lukewarm water. Leave as dry as possible, so do not use too much water. Score the surface as deeply as possible in a crisscross pattern for better degassing. Cover the bowl and place it in a warm, draft-free place. Depending on the temperature and activity of the sourdough, fermentation can take up to 8-10 hours. The dough should then have “grown” properly. Grease the baking pan with butter so that the finished bread releases more easily and achieves a beautiful golden brown color. Stir or knead the dough vigorously again before placing it in the pan. After filling the tin, score the surface by about 1-2 cm. Cover the tin and place it in a warm place and wait for the final fermentation to end before baking. Depending on the temperature and activity of the sourdough, fermentation can take up to 8-10 hours. Baking: Temperature settings and baking times may vary depending on the oven. Preheat the oven to 250°C using fan-assisted oven. Place a cup of water in the oven, place the bread on the middle oven rack, and spray a few squirts of water from the spray bottle directly onto the bread. Bake for 15 minutes with fan-assisted oven at 225°C, 15 minutes with top heat only at 225°C, and 60 minutes with top and bottom heat at 175°C. When the bread is baked, turn it out of the tin onto a wire rack, then spray the surface with cold water to form a firm, shiny crust and let it cool. Sourdough Recipe Day 1: Mix 100g of type 1150 rye flour with 100ml of lukewarm water and 1 tbsp of buttermilk. Place in a tall bowl, cover with a cloth, and let stand at room temperature (approx. 25°C). Day 2: Mix well again, cover, and let stand again at approx. 25°C. Day 3: Mix 150g of rye flour and 150ml of lukewarm water with the dough from the previous day, cover, and let stand again at approx. 25°C. Day 4: The sourdough is now ready and ready to use. Yields approx. 500g of sourdough. Tip: You may be able to buy ready-made sourdough from a bakery.