Sourdough bread with a light crumb

Ingredients for 4 servings:

• 60 g sourdough
• 100 g rye meal, whole grain
• 100 g rye flour, wholemeal
• 200 g water
• ½ cube of fresh yeast
• 200 g rye flour, type 1150
• 200 g wheat flour, type 550
• 15 g salt
• 1 tsp bread spice mix
• 380 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 50 minutes

for 26-piece mold

Mix the first four ingredients thoroughly and let stand for two hours. Dissolve the yeast in a little water. Mix the remaining ingredients, except the water, thoroughly into a mixing bowl. Add the yeast and remaining water and knead thoroughly with a hand mixer. The dough should not be too stiff. Place in a floured pan and let rise for about 1.5-2 hours. Preheat oven to 240°C (top/bottom heat). Cut off any overflowing dough diagonally (towards the center) with a clean, wet knife. This will prevent the dough from continuing to overflow. Lightly spray the dough with water and place it in the oven. After 20 minutes, reduce the temperature to 200°C. Remove the bread from the pan and bake on a wire rack (steaming once more) for another 30 minutes. Then reduce the temperature to 180°C and bake for another 30 minutes. Finally, leave the oven off for 10 minutes.