Clara's black bread

Ingredients for 2 servings:

• 1,000 g flour, rye flour
• 1,000 g flour, wheat flour
• 50 g dough (sourdough)
• 2 tbsp salt
• 2 liters of water
• 2 tbsp caraway / anise or bread spice to taste
• 100 g sunflower seeds
• 100 g flaxseed
• 2 tbsp beetroot

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Mix 1000g rye flour with 50g sourdough starter in a large bowl with 1 liter of water and keep warm for 12 hours (lightly covered). The next day, take 50g of sourdough (for the next sourdough starter, it’s best to put it in a jar with a twist-off lid) and put it in the fridge. Mix the rest with 1000g wheat flour, 1 liter of water, the spices, the salt and the beetroot syrup. Then divide the dough into two large baking tins (greased with olive oil). Do not let it rise; instead, bake the tins on the middle rack of the oven at 200°C for two hours. Occasionally splash water onto the oven walls. When the loaves are ready, turn them out onto a wire rack and let them cool. The loaves will be easier to slice the next day. You can halve the recipe if you like.