John Myers
Ingredients for 1 servings:
- 600 g wheat flour type 1050
- 250 g wholemeal rye flour
- 16 g salt
- 1 pinch(s) brown sugar
- 1 piece(s) yeast, approx. pea-sized
- 75 g sourdough or homemade sourdough starter
- 1 tbsp spices, e.g. mixture of caraway, coriander, fennel
Instructions
Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 50 minutes; Total time approx. 5 hours 10 minutes
Classic rye-wheat mixed bread with sourdough
Mix the yeast in half a cup of lukewarm water with a pinch of sugar and wait until bubbles appear, indicating that the yeast is active. Meanwhile, combine the flour, salt, crushed spices, and a pinch of sugar in a food processor. Add the yeast mixture and sourdough starter and add enough lukewarm water until the dough is easy to knead. Continue adding water until the dough is just flowing and too thin to knead by hand. Knead for three minutes on low speed, then for one minute on high. The dough should pull away from the sides of the bowl and form a stringy texture when pulled apart. Cover the dough in the bowl and let it rise in a warm room for three hours. Carefully remove the dough from the bowl with a spatula and slide it into a baking pan lined with parchment paper. Sprinkle with oats, seeds, etc., if desired, and cut diagonally into the dough. Let the dough rise for another 30-45 minutes, until it has almost doubled in size. Preheat the oven to 250°C (conventional). Carefully place the baking pan on the second oven rack from the bottom, pour half a cup of warm water into the oven, and immediately close the door. After 15 minutes, reduce the temperature to 180°C (356°F). After another 10 minutes, reduce the temperature to 160°C (320°F). Bake for another 25-30 minutes. Remove the bread from the pan, loosen it, and let it cool completely under a damp cloth. Enjoy the cooled bread with butter and salt.
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