Lentil bread "Special"

Ingredients for 1 servings:

• 100 g rye flour
• 100 g water
• ½ sachet of sourdough extract, for 500 g flour
• 80 g lentils, brown
• 100 g cucumber water, from delicatessen cucumbers
• 10 g sugar
• 80 g onion(s), finely diced
• 35 g diced ham
• 85 g wheat flour type 550
• 85 g whole wheat flour
• ¼ cube of fresh yeast
• 40 g water, warm
• 10 g balsamic vinegar, dark
• 6 g salt
• 80 g black pudding, coarse (red sausage), diced
• 60 g cucumber(s) (delicatessen cucumbers), diced

Instructions

Working time approx. 40 minutes; Rest time approx. 1 day 4 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 day 5 hours 50 minutes

strong taste and very tasty

For the sourdough starter, mix the rye flour with the water and half a sachet of ready-made sourdough starter and let it stand in the room for 24 hours. Simmer the lentils with the pickle juice and sugar over low heat for 20 minutes, stirring frequently. If the liquid has reduced significantly, add another tablespoon of pickle juice if necessary. Fry the diced ham and onion in a pan and stir into the lentil mixture. Let it stand until the next day. For the main dough, dissolve the yeast in the water and mix with the flour, salt, sourdough starter, and vinegar. Knead in the lentil mixture. Then add the sausage cubes and the cucumber cubes. If the dough is too sticky, knead in a little more flour. Cover the dough and let it rise for about 2 hours. Place the risen bread dough on a well-floured work surface and roll it all over in flour. Shape the dough into a loaf, place it on a baking sheet lined with baking paper, and let it rise again, covered, for 2 hours. Preheat the oven to 250°C (480°F). Place a metal tray with 1/2 cup of water on the oven floor, place the bread in the lower part, reduce the temperature to 200°C (400°F), and bake with steam for 50 minutes. Allow the finished bread to cool on a wire rack.