Rye Sourdough Bread with Kick

Note on the ingredients (*):

1. *) Sourdough – Anstellgut (ASG) I made myself from wholemeal rye flour, water, caraway seeds, ground and honey, liquid. It takes a few days before you can use the ASG for the first time and it only takes a little more time. But gives a self-baked bread that special touch. I add wholemeal rye flour to the leftover sourdough (50 g) and the same amount of water, now and then again caraway seeds and honey. This way I always have fresh sourdough available.
2. *) Muesli – For my “breakfast muesli” I have created my own mixture and consists of the following ingredients, which I also use for this dough in this composition: I mix each half on 500 grams of oat flakes, crunchy and tender half Approx. 3 tablespoons of hazelnuts, almonds and peanuts – each finely ground, flax and sesame seeds, polenta, millet, blue poppy seeds, desiccated coconut, banana chips – crushed, sultanas, currants and cranberries.

preparation

1. Mix the flour with the sourdough, the crumbled yeast, the salt and honey, add the lukewarm buttermilk and the other ingredients and knead into a smooth dough. I tried the dough once in the bread maker and then processed it by hand, the next time I kneaded the dough vigorously by hand and came to the conclusion that manual work is the better method. It’s a clean affair with disposable gloves. Cover the dough with a kitchen towel in a warm place, which can also be in the oven at max. 35 ° C, for a good 1/2 hour until the dough volume has increased significantly.
2. Then knead the dough again briefly and shape it into a loaf or divide it into equal pieces and shape into rolls, score with a knife and brush with water or buttermilk and place on a baking sheet lined with baking foil or parchment paper, cover again about 1 Let go for an hour.
3. Bake the dough pieces in an oven preheated to 220 ° C for about 10-15 minutes, then reduce the temperature to 180-190 ° C and bake rolls for another 15-20 minutes and loaves of bread for 40-45 minutes.