Möhrchen's rye-wheat sourdough bread "All in one" dough

Ingredients for 2 servings:

• 4 tbsp, heaped starter for rye sourdough
• 20 g yeast, fresh, crumbled or 1 sachet of dry yeast
• 1 tsp sugar
• 550 ml water, lukewarm, maybe a little more
• 500 g rye flour
• 500 g wheat flour
• 100 g sunflower seeds or other oilseeds
• 21 g salt
• 1 tbsp bread spice mix of your choice
• 2 tbsp oil
• 1 tbsp vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 4 hours 15 minutes

2 loaves of bread, long cold fermentation, simple

Place the ingredients one after the other in a large plastic bowl and knead with a hand mixer (dough hook) or a food processor until you have a compact, but NOT dry, dough, as the added sunflower seeds will also draw out water from the dough. Then cover the bowl and let it rest in the refrigerator for 24 hours. After the resting time, divide the cold dough into two parts, knead the dough pieces briefly until they have a smooth surface and place them in two lightly greased loaf pans. Now the loaves are then cut lengthwise once (approx. 1 cm deep/in the middle). Then cover the baking pans with a cloth and let it rest at room temperature for approx. 3 hours until the dough has risen well (CAUTION – the loaves will only rise slightly during baking!) Once the loaves have reached the desired size, brush the surface of the bread with a little water. Then preheat the oven to 200°C (top/bottom heat) and bake on the lowest rack for 45-50 minutes. Tip: I place an ovenproof bowl of water in the oven during baking and initially create additional steam with a water spray bottle. I like to bake according to this recipe because, even for me as a full-time worker, it’s easy to follow with a little advance planning. The bread has a delicately tart flavor and stays moist for a long time!