Rye bread

Ingredients for 2 servings:

• 600 g sourdough (rye sourdough)
• 450 g flour (rye flour type 997)
• 150 g water
• 18 g salt
• ½ tsp caraway seeds, crushed and/or coriander or bread spice (as desired)

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

a simple but hearty sourdough bread made from rye flour type 997

The ingredients yield 2 loaves of 500 g each or 1 1 kg loaf. Knead the ingredients in a food processor until a smooth dough forms, adding the spices crushed in a mortar and pestle, if desired. Let the dough rest in the bowl for 20-30 minutes. Then knead briefly again. Lightly flour a plastic board with rye flour, place the dough on it, and lightly flour it. Carefully shape it into 1 or 2 loaves with floured hands (instructions can be found in the “Bread & Rolls” forum). Place the dough pieces in the starch-floured proving basket(s) and cover with a cloth in a warm place until they have significantly increased in volume (approximately 2 to 4 hours). Preheat the oven to the highest setting possible using conventional ovenproofing (top/bottom heat). When the bread reaches the right temperature, carefully turn it out onto a baking sheet lined with parchment paper, cut it crosswise several times, and immediately place it on the second oven rack from the bottom. While doing this, spray water into the oven and onto the bread several times using a watering can (“steam”) and immediately close the oven door. After 10-15 minutes, reduce the heat to approximately 200°C. After another 15 minutes, reduce the heat to 180°C. Total baking time at an initial temperature of 250°C: for two 500g loaves, approximately 45-50 minutes; for one 1kg loaf, approximately 60-70 minutes. The bread is done when it sounds hollow when tapped on the bottom. Allow to cool on a wire rack and do not slice for at least 12 hours. However, it tastes best after 24 hours. When using baking pans, it is not absolutely necessary to let the bread rise. The loaves can also be placed in the baking pan to rise at this time. Note on sourdough: It works best with real, “live” sourdough (not bagged sourdough from the supermarket!). Sourdough can be easily made at home with just a little time and water; instructions for this can also be found in the “Bread & Rolls” forum.