Pure rye bread with soaking piece

Ingredients for 1 servings:

• 250 g rye flour
• 250 g water
• 25 g starter
• 250 g wholemeal rye flour
• 250 g water, lukewarm to cold
• 15 g salt
• 500 g sourdough
• Source piece (see above)
• 250 g wholemeal rye flour
• 100 g water (approx. 35 – 40 °C)
• 8 g yeast, optional
• 10 g honey or beet syrup
• 2 g bread spice mix
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 5 hours 40 minutes

Mix the ingredients for the sourdough starter and let it rise for about 12-15 hours, until the dough bubbles. Take 25g before use and store in the refrigerator until ready to use. For the soaking piece, mix the wholemeal rye flour, water, and salt and let it soak for at least 3 hours. For the bread, put the sourdough starter, soaking piece, and the ingredients for the main dough into a food processor and knead on the lowest speed for about 5 minutes. Tips: If you are using the yeast, dissolve it in the water for the main dough beforehand. If the dough is very stiff, add a little water a little at a time until the dough reaches the desired consistency. Cover the bowl and let it rest for about 40 minutes. This is best done in the oven with the light on. After the dough has rested, knead the dough briefly again. I did this in the bowl because the dough was very sticky, but that’s normal for rye dough. Now place the dough in a greased baking pan and press it down with wet hands. Cover and let rise for approximately 60-100 minutes, until the dough has visibly risen. Since rye dough is very heavy, it will never fully double in size. Preheat oven to 250°C (top/bottom heat). The baking tray must also be preheated. Before putting the bread in the oven, score the surface several times. The baking temperature and time are initially 15 minutes at 250°C, after the first 2-3 minutes, steam the oven. The moisture should then be released after 20 minutes – to do this, briefly open the oven door. Bake the bread for another 15 minutes at 220°C and finally for a final 35-40 minutes at 190°C. Don’t forget the tap test: the bread should sound hollow, then it’s done. Spray the bread all over with water while it’s still hot. Rye bread should not be sliced ​​until a day later.