Hearty rye bread with sourdough

Ingredients for 1 servings:

• 200 g rye flour type 997 or type 1150
• 200 g water, lukewarm
• 2 tbsp sourdough, ready-made or homemade
• 280 g sourdough, from the pre-dough
• 420 g wheat flour type 550
• 140 g rye flour type 997 or type 1150
• 14 g salt
• 16 g fresh yeast
• 350 g water, lukewarm
• 5 tbsp mixed seeds, to taste

Instructions

Working time approx. 20 minutes; Rest time approx. 19 hours; Cooking/baking time approx. 55 minutes; Total time approx. 20 hours 15 minutes

for a bread baked on a pizza stone

Mix the ingredients for the starter dough in a Tupperware container, cover, and let stand in a warm place for about 18 hours. The next day, for the main dough, put the ingredients in the mixing bowl of a food processor. Add the starter dough and knead everything for about 5 minutes. Finally, knead in the grains. Transfer the dough from the bowl to a floured work surface and knead briefly until smooth. Flour a proving basket and place the dough in it. Cover and let rise in a warm place for about 50 minutes. In the meantime, preheat the oven to 250°C (top/bottom heat). If you have a pizza stone, place it on the oven rack and slide it into the oven on the bottom shelf. Fill an ovenproof dish with water. Tip the bread from the basket onto the pizza stone. Place the dish with water at the bottom of the oven and bake the bread for 10 minutes at 250°C (top/bottom heat). Then reduce the temperature to 200°C and bake for another 45 minutes, or a few minutes longer depending on your oven. Remove from the oven and let cool on a wire rack. The bread freezes very well. The remaining sourdough will keep in the refrigerator for about a week if tightly closed and can be used again for a starter.