Black bread Holstein style

Ingredients for 1 servings:

• 410 g rye meal (wholemeal meal)
• 130 g sourdough (whole grain rye sourdough, fermented, rather liquid)
• 370 g water
• 110 g whole wheat flour
• 1 tsp sugar
• 2 tsp salt
• 12 g yeast
• 1 handful of sunflower seeds, optional
• e.g. fat, wholegrain rye meal or flour for the form

Instructions

Working time approx. 12 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 12 minutes

optionally with sunflower seeds

Mix the whole-grain rye flour with the water and let it swell for about 1 hour. Then knead in the remaining ingredients thoroughly; due to the varying consistencies of sourdough recipes, more water may be needed. After kneading, transfer the dough to a greased and floured 25 cm loaf pan and cover. I like to sprinkle the loaf pan with whole-grain rye flour. The bread can be covered and left to rise overnight (or for 12 hours). The long rising time allows it to become nice and light. Preheat the oven to 220 degrees Celsius, place the bread in the oven, then reduce the temperature to 200 degrees Celsius after 10 minutes and bake for another 50 minutes. For a great crust, we recommend removing the bread from the loaf pan about 15 minutes before the end of baking and finishing baking on a wire rack. If you prefer it even more grainy, you can also soak only half of the flour. If you prefer, you can use warm water and let the bread rise for just 2 hours in a nice warm place. This also works well.