Mild, dark mixed rye bread

Ingredients for 1 servings:

• 300 g rye flour type 1370
• 250 g water
• 1 tsp starter (sourdough from refrigerator)
• 400 g rye flour type 1370
• 300 g water, hot, approx. 70°C
• 200 g wheat flour type 550 – here French T65
• 75 g water or a little more
• 2 g yeast
• 17 g salt
• 50 g rye flour, approx. – for flouring the work surface and the proofing tin

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

with dark rye flour, sourdough and little yeast

Early evening: Mix together 300g rye flour, 250g water, and the starter, cover, and let rise (this will make the sourdough). In the morning: When the sourdough has risen to a light and fluffy consistency, mix the remaining rye flour with hot water in another bowl and let it rise for one hour. Then add the sourdough, the swollen rye flour, and the wheat flour to the mixing bowl and knead slowly for five minutes. During this time, mix 75g water with the yeast. Add to the remaining dough and knead faster for three minutes. Add salt and knead faster for about two minutes. Smooth the dough and cover the bowl. After 30 minutes, turn it out onto a floured surface, place it in the proving basket with the seam facing up, and let it rise, covered (30°C is good). If the dough has wide cracks with noticeable holes, set the oven to 250°C (two bursts of steam on a Miele oven). Bake for about 15 minutes at 250°C (release steam after 10 minutes), then reduce the temperature to 220°C and bake for about 35 minutes. Use the residual heat of the oven.