Rye bread

Ingredients for 2 servings:

• 300 ml dough, sourdough *
• 550 g mineral water, carbonated
• 650 g rye – whole grain, not quite finely ground
• 600 g mineral water, carbonated
• 770 g rye – whole grain, finely ground
• 20 g salt
• 2 tbsp olive oil

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 11 hours; Total time approx. 1 day 12 hours

Sponge cake / own recipe

Pre-dough: Put the sourdough in the mixing bowl, add 550g carbonated mineral water, stir, grind the rye not too finely, add and stir well. Remove the bowl, put a damp cloth over the opening. Place the drip tray, which is at the very bottom in the first groove, in the oven, in the oven, fill with approx. 2l of water, then place the bowl on the rack above. Preheat to approx. 30°C top and bottom heat, light on + a little longer. About 2-3 hours, it should have risen. Main dough: Put the bowl with the risen pre-dough back in the food processor, attach the dough hook, and stir a little. Now take out approx. 200g of dough (0.5 jar 720ml) and put it in the screw-top jar filled with approx. 2cm rye flour, top up with the rest of the dry rye flour, mix a little, put the lid on and put it in the fridge. Add 600g of carbonated mineral water to the remaining pre-dough in the mixing bowl, stir, then add the rye flour mixed with 20g of salt and stir slowly for about 10 minutes. After about 8 minutes, stir. Add 2 tablespoons of olive oil to the dough and stir to make it easier to cut. It’s similar to sponge cake and tough. Remove the bowl, cover with a damp cloth, and return to the preheated oven at 30°C for about 2 hours. Stir again and let rise for another 30 minutes. Then just stir it through, then pour the batter into two king cake tins lined with baking paper (35 and 30 cm), please only fill the 30 cm one about half full (otherwise it will leak out), fill the large one with the rest of the batter, smooth both out with a large wet spoon, cut lengthwise and crosswise approx. 0.5 – 1 cm deep. Put the filled baking tins back in the oven and let it prove for another 60 – 120 minutes. The “small” one should be filled right up to the top. Brush the surface of the risen dough again with water. Then bake with fan-assisted oven at approx. 150° – 160°C for 70 minutes. Make sure you leave some water in the dripping pan. Use a needle test. Spray the surface of the bread with hot water. Slide onto a wire rack and let it cool overnight. * Sourdough / consists of approx. 200 g of pre-dough (from the last loaf of bread baked), 1 screw-top jar with approx. 720 ml contents, approx. half full + approx. 2 cm high dry rye flour, 200 g pre-dough, then dry rye flour until approx. 0.45 full, slightly mixed. Put the lid on and put it in the fridge, it will keep for weeks. The evening before baking, pour the contents into a bowl (not plastic) + fill with approx. 300 ml carbonated mineral water, mash the crumbled pre-dough with a fork, put a lid on the bowl + let it rise overnight in a warm place, this is how I get the sourdough.