Rye cream bread

Ingredients for 1 servings:

• 225 g rye flour type 1150
• 225 g water
• 50 g starter (sourdough from the last bread baking)
• 50 g rye meal
• 100 g water
• 300 g rye flour type 1150
• 200 g whole wheat flour
• 150 g cream
• 150 g sour cream
• 1 cube of yeast, fresh
• 50 g pumpkin seeds
• 1 tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 50 minutes

with crispy crust

For the sourdough, mix the flour, water, and starter to form a smooth dough and let it rise for 24 hours until bubbles form. For the cooked dough, boil the rye flour with water and let it swell for 30 minutes. Take 50g of the sourdough and freeze it as a starter. Mix the cream and sour cream into the cooked dough, warm it slightly, and mix it with the sourdough. Crumble the yeast cube and stir it into the mixture. Let it stand for about 20 minutes until the yeast starts to work. Sift both types of flour over the dough, add the salt and pumpkin seeds, and knead everything into a dough. Cover and let it rise for about 2 hours until it has roughly doubled in size. Knead slightly and shape into a loaf. Cover and let it rise for another hour. Preheat the oven to 250°C (top/bottom heat). Place a bowl with 1 cup of water in the oven. Score the bread, place it in the oven, and pre-bake for 10 minutes. Then reduce the temperature to 200°C and bake for another 50 minutes. Let it cool on a wire rack. The finished loaf weighs approximately 1200 g.