Black Forest raftsman's bread

Ingredients for 1 servings:

• 550 g flour, wheat flour (type 1050)
• 150 g flour, rye flour (type 1150)
• 20 g dough (ready-made sourdough)
• ½ cube of yeast (fresh yeast)
• 1 pinch(s) of sugar
• 2 tsp salt
• 1 tsp bread spice mix
• 480 ml water, lukewarm

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Place the wheat flour, rye flour, and sourdough in the bowl of a food processor and mix well. Make a well in the center. Dissolve the yeast, sugar, and 50 ml of lukewarm water in a cup and pour into the well. Stir in a little flour from the edge to form a thick paste, cover, and let rise for about 15 minutes. Then add the salt, bread spice, and remaining lukewarm water and knead with the dough hook of the food processor for about 10 minutes. If necessary, loosen the edges occasionally with a dough scraper. Cover and let rise in a warm place for 30 minutes. Then knead the dough briefly and place it in a floured proving basket. Smooth the surface and lightly dust with flour. Cover and let rise again for about 30 minutes. Preheat the oven to 250°C (top/bottom heat). Carefully turn the bread dough out onto a baking sheet lined with baking paper and place it in the oven immediately. Reduce the oven temperature to 200°C and bake the bread for about 55 minutes. For bread seasoning, I use a mixture of ground anise, fennel, coriander, caraway, and blue fenugreek.