Hearty rye bread

Ingredients for 1 servings:

• 20 g yeast
• 335 ml water, lukewarm
• 150 g wheat flour, 550
• 350 g rye, finely ground
• 150 g sourdough, active
• 8 g baking malt
• 16 g salt
• Flour , for editing

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 40 minutes

quick to prepare

Mix the yeast and sourdough starter in lukewarm water. Mix the flours, malt, and salt thoroughly and add to the yeast and sourdough mixture. Then knead with a kneading machine for 8 minutes. Place the dough on a floured work surface, cover, and let rise for 45 minutes, kneading every 15 minutes. Then knead the risen dough again into a round, then shape it into an oval, and place it in a floured proving basket. Cover and let rise again for 35 minutes. Preheat the oven to 240°C (475°F), place the bread in the center, and pour 100 ml of water onto the bottom of the oven (for steam). Bake for 10 minutes. Then reduce the heat to 220°C (425°F) and bake for about 35 minutes. Tap the dough to test for cracking.