Danish rye bread with sourdough

Ingredients for 1 servings:

• 7 ½ g starter, active
• 75 g wholemeal rye flour
• 75 g water, lukewarm
• 150 g sourdough, ready-made (see above)
• 450 g water, lukewarm
• 200 g wholemeal rye flour
• 88 g wholemeal wheat flour or wholemeal spelt flour
• 100 g rye meal (wholemeal meal), coarse
• 88 g wheat bran (whole wheat bran), coarse, or spelt bran
• 1 tbsp honey
• 175 ml malt beer
• 400 g rye meal (whole grain rye), coarse
• 1 tbsp salt
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 12 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 day 13 hours 35 minutes

First, mix all the ingredients for the sourdough until smooth, then cover and let rise for at least 12 hours. Now combine all the ingredients for the pre-dough with the sourdough and mix until smooth. Cover and let rise for another 12 hours. Now mix the finished pre-dough with the malt beer, salt, and rye meal until smooth. Grease a sourdough-proof loaf pan and pour in the bread dough. Press everything down lightly with wet hands. Cover and let rise again for 12 hours, until the mixture has risen well. Preheat the oven to 200°C (top/bottom heat) and bake the bread on the second rack from the bottom for 75 minutes. If you like, you can cover the bread with aluminum foil 20 minutes before the end of baking to prevent it from getting too brown. Remove the bread from the pan, immediately spray it all over with water, wrap it in a tea towel and let it cool completely on a wire rack. Tip: The bread sounds like a lot of work at first, but it actually isn’t. I simply measured the time like this: Make the sourdough in the evening around 8:30 p.m. Make the pre-dough in the morning around 8:30 a.m. Make the main dough in the evening around 8:30 p.m. Place the bread in the oven to bake in the morning around 8:30 a.m. The bread should not be sliced ​​until the evening of the baking day at the earliest.