Black Rye Bread

The bread is a little elaborate, but easy to make. Believe me, it's worth it, down to the last crumb; o) The bread is very juicy, aromatic and stays fresh for a few days longer. I always bake double the amount and then freeze a piece of bread.

Make the pre-dough in the evening before baking. To do this, mix the topping, rye flour and water. The sourdough should have a creamy consistency. Let the sourdough stand at room temperature for about 15 hours.

For the main dough, put all the ingredients in a bowl, add the ready-made sourdough and the water and process into a dough for 5 minutes with a mixer. The dough has a mushy consistency, so it's right.

Let the dough rest for 10 minutes and then stir with the mixer for 3 minutes. Let rest for another 10 minutes and stir again for 3 minutes. Let rest for another 10 minutes and then stir for 3 minutes. The dough begins to swell. Now we let the dough rest for 60 minutes.

After the 1 hour, stir the dough one last time with the mixer. With the help of a spatula, put the dough in a loaf pan and smooth it out. The dough has to rest for another hour.

Preheat the oven to 230 ° convection. Moisten the bread with water and bake for 15 minutes at 230 °. Turn the oven down to 180 ° and bake for another 45 minutes. Reduce the heat again from 150 ° and take the bread out of the pan, place on the baking rack and bake for 15 minutes.