Hearty rye bread

Ingredients for 1 servings:

• 500 g rye, finely ground
• 2 heaped tsp dough (baking ferment base) plus 1 heaped tsp baking ferment granules
• ½ tsp coriander
• 600 ml water, lukewarm (30-40 °C)
• 300 g rye, coarsely ground
• 250 ml water, warm (40°C)
• 100 g rye, finely ground
• 100 g wheat, finely ground
• 1 tbsp salt
• 50 ml water, very warm (up to 60°C)
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 19 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 21 hours

with baking ferment, a very moist wholemeal bread

1. Pre-dough: Make the pre-dough the evening before. To do this, mix the rye flour with the basic mixture, the granules, coriander, and lukewarm water (Tip: If you like, you can also add caraway seeds). Cover and let stand overnight in a warm place (25°C) for about 15 hours. 2. Soaking dough: Make the soaking dough the next morning (about 1-2 hours before the main dough). To do this, mix the rye flour with the warm water and let stand in a warm place for 1-2 hours. 3. Main dough: First, knead the pre-dough with the soaking dough, then knead with the rye flour, wheat flour, salt, and water until you have a dough that isn’t too firm (add a little more water if necessary). Let the dough rise in a warm place for about 50-60 minutes. Then knead again, transfer it to a greased bread pan, and let it rise, covered, for another 40-50 minutes. Before baking, sprinkle the surface with water and bake in a preheated oven at 200°C for 1 1/4 to 1 1/2 hours. (Place a cup of hot water in the oven.) After baking, remove from the pan and place on a rack in the switched-off oven for another 10 minutes to crisp up the outside.