Mixed rye bread

Ingredients for 2 servings:

• 750 g sourdough (rye sourdough, 3-stage sourdough)
• 550 g rye flour, sieved (type 960)
• 350 g wheat flour, sifted
• 25 g salt
• 30 g bread spice mix
• 550 ml water, lukewarm
• Sourdough:
• 75 g starter
• 465 ml water
• 400 g rye flour, sieved (Type 960)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 19 hours; Total time approx. 1 day 19 hours 30 minutes

without yeast, with rye sourdough

Preparation of 3-step sourdough: To do this, mix 75g of starter with 75ml of water and let it rest for 24 hours at at least 20°C. Then mix with 50g of rye flour and 50ml of water, let it rest for 5 hours. Mix another 150g of rye flour with 90ml of water and let it rest for 9 hours. Finally, add 200g of rye flour with 250ml of water and let it rest for 3 hours. Now set aside the starter for next time – you will have 750g of rye sourdough left over, which will now be baked. Mix this sourdough with all the other ingredients and knead until a homogeneous dough is formed. Cover this dough with a damp cloth and let it rise for half an hour. Then divide it in two halves, shape them into loaves, and place them in proving baskets or baking pans. Cover with a damp cloth and let it ferment in a warm place for 2 hours. Turn the loaves out of the proving baskets onto a prepared baking sheet or place the baking pans into the oven preheated to 230°C (fan oven). Pour a cup of water onto the oven floor. After 15 minutes, reduce the temperature to 170-180°C. Bake for another 40-45 minutes.