horseradish bread

Ingredients for 1 servings:

• 100 g rye flour
• ½ bag of sourdough (ready-made sourdough), for 500 g flour, approx. 75 g each
• 100 g whole wheat flour
• 170 g water
• 400 g wheat flour type 550
• 170 g water
• 70 g horseradish, from the jar
• 8 g salt
• 1 tsp, levelled sugar
• 1 tsp, sifted dry yeast

Instructions

Working time approx. 20 minutes; Rest time approx. 2 days 2 hours 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 days 3 hours 55 minutes

nice and spicy

For the rye sourdough, mix the rye flour, 70g water, and the sourdough starter in a bowl. Let the pre-dough rest in a room for 12 hours. Then stir in the wholemeal wheat flour and the remaining 100g water and let it rest in a room for another 12 hours. The dough should then have risen and be bubbling. For the main dough, mix the water with horseradish, salt, sugar, and dried yeast. Pour the mixture onto the wheat flour, add the sourdough, and knead everything thoroughly. Refrigerate the dough for 24 hours. Let it rest in a warm room for 1 hour. Then knead the dough thoroughly, adding a little flour if necessary. The dough should be soft and pull away from the bottom of the bowl fairly easily. Let the dough rise again for about 1 hour. Dust the work surface with flour, place the dough on it, and press it into a rectangle with slightly damp hands. Fold the dough over the long side, forming a loaf, and place it seam-down on a baking sheet lined with parchment paper. Let the bread prove for another 45 minutes. Score the bread several times with a knife before baking. Preheat the oven to 250°C (top/bottom heat). Place the bread in the lower third of the oven, place a small bowl of water next to it, and bake for about 45-50 minutes. Remove the bread from the oven, brush it with cold water, and let it cool on a wire rack. It is important to adhere to the specified fermentation times. If you like it a little spicier, you can also increase the amount of horseradish. The other half of the sourdough starter can be easily frozen for next time.