Siegerland black bread

Ingredients for 1 servings:

• 1 kg rye meal, fine (Type 1800)
• 500 ml water, lukewarm
• 300 g sourdough from type 1370
• 1 kg rye meal, fine (Type 1800)
• 250 g wheat flour (type 1050)
• 1 liter of lukewarm water
• 60 g salt

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 13 hours 40 minutes

for 3 loaves

Pre-dough: Twelve hours before baking, whisk the rye flour with lukewarm water and the sourdough starter, cover the mixture with a tea towel, and let it ferment in a warm place. Main dough: Dissolve the salt in the water. Knead the rye flour and wheat flour with the water (2) and the risen pre-dough and form three oblong loaves. Brush the loaves with water and bake on a baking sheet in the oven at 230°C for about 60-70 minutes.