Eikos mixed rye bread with sourdough

Ingredients for 1 servings:

• 500 g flour (rye flour type 1150)
• 350 g wheat flour (type 550)
• 1 cube of yeast
• 450 ml water, lukewarm
• 1 tsp sugar
• 150 g natural sourdough
• 3 tsp salt

Instructions

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

makes two loaves of bread, 725 g each

Combine the two flours and make a well in the center. Crumble in the yeast and mix with 5 tablespoons of water, sugar, and a little flour from the edges. Cover and let rise in a warm place for 30 minutes. Then knead in the remaining ingredients and let rise for another 30 minutes, until the dough has increased significantly in size. Knead the dough thoroughly and shape into two round loaves. Place these on a baking tray lined with baking paper, cover, and let rise for another 20-30 minutes. Brush the surface with water and bake the bread in the preheated oven on the lowest rack for 55-60 minutes. After 15 minutes, reduce the heat accordingly. Electric oven: from 230°C to 200°C; fan oven: from 210°C to 180°C; gas mark 5 to mark 3-4.