Rye and caraway bread

Ingredients for 1 servings:

• 300 g wholemeal rye flour
• 300 g water, lukewarm
• 25 g starter
• 700 g rye flour type 997 or 1150
• 350 g water, lukewarm
• 20 g salt
• 2 tsp caraway seeds, whole or ground
• 10 g fresh yeast
• 1 egg white
• 2 tbsp water
• 1 tbsp caraway seeds, whole, optional

Instructions

Working time approx. 45 minutes; Rest time approx. 1 day 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 1 day 4 hours 45 minutes

a sourdough bread with a high rye flour content

One day before baking, warm the water to lukewarm, add the starter and mix. Stir in the flour with a wooden spoon. Cover the dough and let it rise at room temperature for 18-24 hours. On the day of baking, take 25g of the sourdough and store it in the refrigerator for the next loaf. Place the water, flour, salt, caraway seeds, the remaining sourdough and the yeast in a mixing bowl and knead well for about 7 minutes using a food processor fitted with a dough hook. Cover the dough and let it rest for 30 minutes. Place the dough on a floured baking surface and knead with floured hands until soft and smooth, then shape it into a loaf. Place the loaf in a floured proving basket, cover and let it rise at room temperature until almost doubled in size. This can take three hours. Turn the loaf out onto a baking sheet lined with baking paper. Preheat the oven to 250°C (top/bottom heat) and place a bowl of water on the bottom of the loaf. Whisk the egg whites with the water and brush the loaf with it. Sprinkle the loaf with caraway seeds, if desired, and place it in the oven. Bake the loaf for approximately 60 minutes, steaming vigorously. After 15 minutes, briefly open the oven door to release the steam. Finish baking the loaf. Do a tap test. Tap the bottom of the loaf: if it sounds hollow, the loaf is done.