Paderborn country bread

Ingredients for 2 servings:

• 800 g flour, rye flour type 1370
• 200 g flour, wheat flour type 550
• 1 cube of yeast, fresh
• 0.4 liters of lukewarm water
• 500 g dough (liquid sourdough according to Klever)
• 2 tbsp, leveled salt
• Dough – sourdough according to Klever:
• 1 packet of yeast (dry yeast)
• 1 liter of lukewarm water
• 2 tbsp, levelled sugar
• 500 g Flour, 405 or 550

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

Sourdough: Dissolve the yeast with lukewarm water, preferably in a large glass or porcelain bowl. Add the sugar and stir in the flour until lump-free. Cover and let stand in a warm place for 24-48 hours. Stir once after 24 hours. After 48 hours, the sourdough will have developed its full flavor. The very liquid sourdough is added to the bread dough without a pre-dough. It can be stored in the refrigerator for up to 10 days. When half is used, add 1/2 liter of lukewarm water and 250 g of flour and place it in a warm place for another 24 hours. After that, it can be baked again, and the rest can be returned to the refrigerator. It will keep for about 2 months this way. Paderborner Landbrot: Prepare a bread dough from the listed ingredients. Let the dough rise for about 1-1/2 hours. Knead again and divide into two portions. Place the loaves in two greased loaf pans. Brush the surfaces with water. Preheat the oven to 190°C while the loaves are rising. Bake for 60 minutes at 190°C. Remove the loaves from the tins and bake for another 20 minutes at 250°C with top heat until dark brown.