Mia's mixed rye bread with sourdough

Ingredients for 1 servings:

• 200 g wholemeal rye flour
• 100 g rye flour type 997
• 100 g rye flour type 1150
• 100 g spelt flour type 1050
• 300 g wheat flour type 1050
• 200 g wheat flour type 405
• 500 ml beer, lukewarm
• 25 g salt
• 1 cube of yeast (42 g)
• 10 g sugar
• 50 g baking malt
• 150 g sourdough (e.g. Seitenbacher natural sourdough, fresh)
• 100 ml water, lukewarm
• 200 ml water
• 1 tbsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 20 minutes

baked on a brick

Warm the beer (lukewarm). Then dissolve the yeast cube in the beer and let it stand for 10 minutes. In the meantime, weigh the different types of flour and place them in a bowl. Also add the salt, sugar, malt, and sourdough starter. Pour the yeast-beer mixture into the bowl and knead everything in the food processor on the lowest speed for about 5 minutes. Only then add 100 ml of lukewarm water and knead for another 10 minutes on medium speed. Please strictly adhere to the kneading time! Then cover the bowl with plastic wrap to prevent the dough from drying out. Let everything rise in a warm place for 45 minutes, or until the dough has increased in size considerably. Knead briefly again by hand and shape it into a nice loaf on a sheet of baking paper. Cover again with plastic wrap. Meanwhile, place a baking stone on the lowest rack in the oven and preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit). If you don’t have a baking stone or pizza stone, you can of course also bake the bread on a baking sheet. After half an hour, remove the foil from the bread and make small cuts in the bread with a sharp knife. Then carefully place the loaf on the baking stone or baking sheet. Mix one tablespoon of salt with 200 ml of water and brush the bread with it to give it a delicious, shiny crust. Before closing the oven, pour a cup of water onto the bottom of the oven. Bake for ten minutes at 250 degrees Celsius. Then brush the bread again with the salt and water mixture and bake for another 35 minutes (depending on the oven) at just 200 degrees Celsius. The bread is done when it is nicely browned and sounds hollow when tapped on the bottom with a wooden spoon.