Hearty rye sourdough bread

Ingredients for 1 servings:

• 400 g rye sourdough
• 500 g wholemeal rye flour, medium-fine ground
• 500 g water, lukewarm
• 150 g wholemeal spelt flour, coarsely ground
• 150 g wholemeal rye flour, coarsely ground
• 150 g wholemeal spelt flour, finely ground
• 100 g seeds of your choice, e.g. sunflower, pumpkin, pine, linseed…
• 1 tbsp sea salt
• 2 tbsp olive oil
• 150 g water, lukewarm
• Fat for the mold

Instructions

Working time approx. 1 hour 5 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 3 hours 5 minutes

Rustic rye-spelt wholemeal bread with a nice, strong crust, black bread

Mix the ingredients for the starter dough thoroughly in a food processor. Cover with cling film and let rise in a warm place for 12 hours. After the 12-hour rising time, mix the dry ingredients for the dough. Add to the starter dough along with the olive oil and lukewarm water and knead everything well in the food processor. Pour the dough into a greased bread pan. I use a pull-out bread pan and set it at 34 cm. Smooth the surface with a damp hand. Now, again covered, let rise in a warm place for 12 hours. Set the oven to 170°C (top/bottom heat) and bake the bread for 2 hours. After baking, brush the crust with a little water.