Simple, dark bread

Ingredients for 1 servings:

• 270 g rye flour
• 730 g wholemeal flour
• 12 g yeast
• 1 tbsp, leveled pepper
• 1 tbsp, leveled paprika powder
• 1 tbsp, leveled garlic powder
• 1 tsp, heaped caraway seeds
• 20 g salt
• 150 g sourdough, homemade
• 300 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 hours 25 minutes

with rye and wholemeal flour

Put the flour in a large bowl, make a well in the middle, and mix the yeast with 300 ml water to make a starter dough. Let it rise for 15 minutes. I briefly preheat the oven to 170 °F (76 °C) and turn it off when I put the bowl with the starter dough in to rise. Then mix the starter dough with all the other ingredients until you have a dough that’s difficult to pull apart. I also added about 100 ml of water. I didn’t knead it, just roughly mixed it. Then pour the dough into a large (or two small) loaf pans lined with baking paper and return it to the briefly preheated oven for 1.5 hours to rest. The dough should roughly double in size. Then preheat the oven to maximum temperature and bake gradually. In my case, it was 500°F (260°C), after 10 minutes, 450°F (230°C), after 10 minutes, 400°F (205°C), after 10 minutes, 350°F (177°C), and then bake for 40 minutes at 350°F. I sprayed the bread liberally with water each time I turned the temperature down. Let it cool and rise thoroughly, preferably overnight.