Mixed rye bread

Ingredients for 1 servings:

• 400 g spelt flour type 1050
• 200 g rye flour type 1150
• 750 g rye sourdough (wholemeal sourdough) Recipes see database
• 290 ml water, lukewarm
• 16 g fresh yeast
• 110 g beet syrup
• 25 g salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

Crumble in the fresh yeast and stir with a whisk until the yeast dissolves. Sift the flour into the mixing bowl. Add the salt, sourdough starter, and sugar beet syrup to the bowl, then add the lukewarm tap water. I let the stand mixer knead with the dough hook until the oven reaches a temperature of approximately 60 to 80°C (140 to 176°F) using top and bottom heat. Then I take the mixing bowl (stainless steel), cover it with a tea towel, and place it in the oven for about 20 minutes. The oven is turned off; I only leave the light on. Afterward, I remove the bowl from the oven and, with the help of a spatula, tip the dough onto a floured surface. I sift a little flour over the dough to make it easier to knead and prevent it from sticking too much to your hands. This can’t be completely avoided. I knead the dough for about 2 to 4 minutes. If I want to bake two small loaves, this is the point at which I halve the dough. I knead the dough from the outside in with the heel of my hand. At the end of the kneading process, I turn the dough upside down and turn it clockwise with the flat of my hands, gently pulling the dough towards the bottom edge so that the dough has a smooth and even surface. I then take the dough and turn it upside down in a proving basket. I then place the basket(s) back in the oven for about 30 minutes, covered with a kitchen towel. After that, I place the baskets on the oven and turn the oven to 300°C. After about 35 minutes, when the temperature is reached, I turn the dough out onto a baking sheet or, if using a baking stone, onto a peel and place the dough pieces in the oven on the middle rack. Immediately reduce the temperature to 200°C and spray 3 to 4 bursts of water into the oven. After about 35 minutes, I repeat the spraying. Again, 3 to 4 bursts, but this time directly onto the bread. Let the bread bake for about another 5 minutes. The baking time, of course, depends on personal preference. When the time is up, remove the bread and place it on a wire rack to cool, then cover with a kitchen towel.