Simple whole grain sourdough bread, small

Ingredients for 1 servings:

• 420 g rye, coarsely ground
• 150 g dough (sourdough)
• 430 ml mineral water, carbonated, room temperature
• 1 ½ tsp sea salt, up to 2 tsp
• 280 g wheat / spelt / rye coarsely crushed or finely ground
• Sunflower seeds, flax seeds, sesame, 1 tsp each
• Anise + fennel, flaxseed, sesame, 0.5 tsp each
• Coriander + caraway seeds whole or ground, 0.5 tsp each OR
• 1 bag of bread spice mix
• 2 tbsp oil, sunflower/olive oil
• semolina, wholemeal semolina or bran
• Fat, for the pan + lid

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Total time approx. 14 hours 30 minutes

bake in a frying pan

Pre-dough: Mix together 420g coarsely ground rye, 1 tsp honey, 150g sourdough starter, and 430ml lukewarm water. Cover the pre-dough and let it ferment at room temperature for 8-12 hours, ideally overnight. Grease the pan well (olive oil) and sprinkle with whole-grain semolina. Main dough: 1 1/2-2 tsp sea salt, to taste, 280g coarsely ground wheat/spelt/rye (can also be finely ground), optionally 1 tsp each sunflower seeds, linseed, and sesame seeds. Also 1/2 tsp each aniseed, fennel, coriander, and caraway (with or without spices). Caraway is usually enough for me, whole or ground. Add everything to the pre-dough and mix well, then stir in the olive oil. Pour the dough into the pan, press down firmly, and smooth the surface. Loosen the top half of the dough from the edge with a dough scraper and press it towards the middle until it has the diameter of the bottom of the pan. Cover the dough again and let it rise for 1-2 hours (with pure rye dough it won’t rise as much). Bake on level 1.5 of three possible levels, covered, for about 50 minutes, until the dough no longer sticks to the surface. Place a cutting board on top, turn the pan over, and let the bread slide back into the pan. Bake for 20 minutes, + maybe longer to ensure it is really baked through. Spray the surface with water. Slide onto a wire rack and spray the other side with water as well. Let cool. If you forgot the oil, let it rest for 2-3 days before cutting. Preparation time: about 20 minutes, resting times: 9-14 hours, baking time: about 70 minutes.