Black bread (with sourdough)

Ingredients for 1 servings:

• 1 kg rye, whole
• 600 g natural sourdough
• 40 g yeast (1 cube)
• 2 tbsp salt
• 2 tbsp sugar
• 2 tbsp oil
• 3 tbsp beet syrup
• 1 tbsp lemon juice
• 750 ml water
• 250 ml water and
• 350 g flour, wheat flour 1050 for sourdough
• 50 g dough (sourdough starter)

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

There’s an excellent sourdough recipe in the chefkoch archive. You only have to make it once; a sourdough starter of about 50g keeps well in the refrigerator; in a pinch, it can also be frozen. The night before, but at least 6 hours beforehand, combine 350g of 1050 wheat flour, 250ml of water, and the sourdough starter, then cover. The best proving temperature is 22°C. Coarsely grind 750g of rye (I have a mill with a stone grinder, which grinds the grain, not cut it) and pour 750ml of boiling water over it, then mix thoroughly. Let it swell for 1-2 hours. Combine the salt, sugar, oil, lemon juice, and sugar beet syrup (apple syrup works too) with the rye meal. Finely grind 250g of rye and add it to the sourdough. Don’t forget to take 50g of the sourdough and refrigerate it for the next loaf. Dissolve the yeast in a cup, mix the yeast milk into the bread dough. Beat vigorously. Let it rest for a short time, during which the (large) loaf pan is greased, preferably with margarine. Beat the dough again and pour into the loaf pan. Let it rise, max. 1 hour. Place it in the oven when the dough has reached the top of the pan. The oven must be preheated to 250 degrees. Bake for 10 minutes at the high temperature, then reduce the temperature to 175 degrees. Total baking time: 90 minutes. It may be advisable to cover the bread with aluminum foil for the last 25 minutes, unless you like a very dark top. Bread keeps very well and is always nice and moist. It really always turns out well. Versatile.