Rye meal bread

Ingredients for 1 servings:

• 50 g whole grain rye sourdough starter
• 500 g wholemeal rye flour
• 500 g water
• 350 g rye meal
• 150 g sunflower seeds
• 1 tsp cumin, whole
• 500 ml water, room temperature
• 400 g wholemeal rye flour
• 36 g salt
• 125 ml water, if you like it really juicy you can increase it to 250 ml
• Fat for the mold
• 50 g oat flakes, wholegrain

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 3 hours 10 minutes

with sourdough, sunflower seeds and cumin

For the sourdough, take the starter and mix it with 1/3 of the amount of flour and water for the sourdough, let it rise for 6 hours, then repeat (with 1/3 of the amount of water and flour) and let it rise for another 6 hours. Then add the remaining amount (1/3) of flour and water to the sourdough a third time and let it rise for at least another 6 hours or overnight. I start this early the day before so I can bake the next morning. Of course, there are other methods (e.g. one-stage fermentation) for fermenting sourdough. For baking, you need 1000g of sourdough for the standard recipe (2 loaf tins). The day before baking, make the soaking dough from wholegrain rye flour, sunflower seeds, cumin, and water. Cover and let it soak overnight. On baking day, knead the sourdough (don’t forget to discard 50g of the starter), the soaking dough, the flour, the salt, and the water (amount as desired according to the ingredients list) into a relatively sticky and soft dough. Working quickly, I always pour the dough immediately into greased, oat-sprinkled loaves and let the bread rise in a warm place for 1-2 hours, until it has noticeably increased in size. Preheat the oven to 280°C (525°F) with water (in a cup, on the oven floor, or on a separate baking sheet) and place the loaf pans on a wire rack or a hot baking sheet. After 10-13 minutes, I reduce the temperature to 200°C (400°F) and bake the loaves for another 40-45 minutes. 15-20 minutes before the end of the baking time, I remove the loaves from the baking pans and set them aside to give them a nicer crust. Tip: You could also bake the loaf pans on a baking stone.