Rye bread with sourdough

Ingredients for 1 servings:

• 400 g sourdough
• 300 g wheat flour type 405
• 250 g rye flour type 1150
• 10 g salt, to taste
• 2 tsp bread spice mix
• 1 tsp sugar, honey or beetroot syrup
• 250 g water, lukewarm, depending on how moist the sourdough was
• 15 g yeast

Instructions

Working time approx. 3 hours 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 50 minutes

If you’re using store-bought sourdough, you should add about 15g of fresh yeast, as sourdough builds up its leavening power over each generation. Knead all ingredients in a large bowl until you have a smooth dough, cover, and let it rise in a warm place for about 1 hour. Then knead again and repeat the process. The more you repeat this, the better the bread will taste. Preheat the oven to 250°C (top/bottom heat). Meanwhile, shape the dough into a loaf and place it on a baking sheet lined with baking paper. Once the oven is up to temperature, cut a 1cm deep cut into the bread. Place the bread on the middle rack of the oven and pour about 40 to 50ml of water into the baking chamber. Close the door immediately and turn the oven down to 200°C (400°F). Bake the bread at 200°C (400°F) for one hour. After baking, remove the bread from the oven and sprinkle the loaf with water using a water syringe or brush; this is good for the crust. My sourdough is now about four months old. It’s in its 100th generation and has reached its full strength. It no longer needs any additional yeast. The basic dough can be mixed with various grains, spices, carrots, potatoes, or onions, allowing for incredible variety.