Pure rye bread with sourdough

Ingredients for 1 servings:

• 150 g rye flour type 1150
• 150 g sourdough, liquid (homemade or from the baking department)
• 1 tsp, sifted dry yeast
• 1 tbsp beetroot
• 150 ml water, lukewarm
• 400 ml water, lukewarm
• 4 tbsp balsamic vinegar, dark, or other vinegar to taste
• 400 g rye flour type 1150
• 200 g wholemeal rye flour
• 24 g salt
• 1 tsp fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 45 minutes; Total time approx. 15 hours 5 minutes

with very little yeast

Simply mix the ingredients for the starter dough thoroughly, then cover and let it rise at room temperature for at least 12 hours. After 12 hours, mix the lukewarm water and vinegar with the prepared sourdough. Add the two types of flour and finally the salt, and knead everything thoroughly. Knead the dough for about 8-10 minutes in a food processor (4 minutes on a slow speed, 4 minutes on a fast speed) or with a hand mixer. Due to the high rye content, the dough will be so wet and sticky that kneading by hand will be impossible. Cover the finished dough in the bowl and let it rise for another 60 minutes at room temperature. Then, ideally with a spatula, transfer it to a large, greased loaf pan and let it rise for another hour, preferably in a very low oven if possible. Before baking, score the top of the bread lengthwise about 2 cm with a sharp kitchen knife. Preheat the oven to 240°C (top/bottom heat) (convection not suitable!). Heat a roasting pan half-filled with water at the bottom of the oven. Once the temperature is reached, place the bread on the middle rack of the hot oven and bake for 10 minutes. Then reduce the temperature to 220°C (425°F) and bake the bread for about 35 minutes. Be careful when opening the oven door; the water in the roasting pan creates very hot steam!