Harz caraway bread

Ingredients for 1 servings:

• 100 g rye flour type 1150
• 50 g whole wheat flour
• 100 g water, lukewarm
• 100 g starter
• 190 g wheat flour type 1050
• 130 g water, lukewarm
• 80 g rye flour type 1150
• 60 g water, warm
• 5 g salt
• 12 g caraway seeds, whole
• 125 g Harzer cheese, cut into smaller cubes
• ½ cube of fresh yeast

Instructions

Working time approx. 40 minutes; Rest time approx. 17 hours; Cooking/baking time approx. 50 minutes; Total time approx. 18 hours 30 minutes

well-seasoned

For the sourdough, mix the ingredients well. Cover and let stand at room temperature overnight. The next day, roughly mix the flour and water for the autolyse dough, do not knead, and let stand at room temperature for 3 hours. Then prepare the main dough: Take 100g of the sourdough and store it in the freezer for the next loaf. Dissolve the yeast in the remaining sourdough and add it to the autolyse dough. Add the rye flour, water, caraway seeds, and salt and knead everything well. Let it rise for 1.5 hours, kneading once after 30 and 60 minutes. After the proving time, carefully knead the Harze cheese into the dough, shape it into a loaf, and place it in a floured proving basket. Let it rise for 30 minutes. Preheat the oven to 250°C (top/bottom heat). Place the bread dough on a baking tray lined with baking paper and place it in the lower part of the oven. Place a metal bowl with 0.5 cup water under the baking sheet, reduce the temperature to 210°C, and bake the bread for approximately 45-50 minutes. The Harzer cheese will dissolve slightly during baking and spread throughout the bread. Let cool on a wire rack.