Quick and easy rye bread with sourdough

Ingredients for 1 servings:

• 500 g rye flour
• 600 ml water + possibly 1 small jar
• 30 g rye sourdough starter
• 500 g spelt flour or wheat flour
• 18 g salt
• 1 tsp coriander (can be omitted)
• 1 tsp caraway seeds (can be omitted)

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 20 minutes

uncomplicated and very tasty bread that requires little work

Combine 500g rye flour (the type doesn’t matter; whole-wheat flour also tastes good), 600ml water, and 30g starter in a large bowl. Let stand for exactly 12 hours (no longer, otherwise the bread will be too sour). The next day, remove one tablespoon (about 30g) of starter! Add 500g flour (spelt or wheat, the type doesn’t matter), salt, coriander, and caraway seeds to the remaining mixture and mix well in a mixer or with a hand mixer on the lowest speed for about 10 minutes. I always add a small glass of water—it’s a matter of taste. Transfer the entire mixture to a well-floured proving basket (about 31cm in diameter) and let it rise for about 1 hour to 1 1/2 hours. I turn on the oven light, which speeds things up a bit. Then turn the dough out onto a baking sheet lined with parchment paper. Place a cup of water on the baking sheet (for humidity in the oven). Bake in the oven at 200 degrees for 1 hour.