Quick rye bread

Ingredients for 1 servings:

• 20 g yeast, fresh
• 300 ml water
• 350 g rye flour (type 1150)
• 150 g wheat flour (type 550)
• 1 tsp salt
• 1 tsp bread spice mix
• 150 g sourdough, liquid (homemade or from a bag)
• Flour, for working

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 5 minutes

hearty and with a nice crust

Dissolve the yeast with a pinch of sugar in the lukewarm water using a fork. Place the flours, salt, bread spice, and sourdough starter in the bowl of a food processor, add the yeast mixture, and mix thoroughly. Knead the dough for 5 minutes, first on low speed, then on high. Place the dough on a lightly floured baking sheet, cover, and let rise for about 40 minutes. Flatten the risen dough again, always kneading the edges inwards to form a round loaf. Dust the loaf with flour and lightly score it four times with a sharp knife, creating a not-quite-closed square at the corners. Score a small cross in the center. Place the loaf with the baking paper on a baking sheet, cover, and let rest for another 30 minutes. Meanwhile, preheat the oven to 240°C and place a baking dish filled with water on the bottom of the oven. Once the temperature is reached, place the bread in the oven with the baking tray (center) and bake for 10 minutes. Then reduce the temperature to 220°C and bake the bread for another 30 minutes.