Sourdough bread without yeast

Ingredients for 1 servings:

• 300 g rye flour, coarsely ground
• 1 cup sourdough starter, from the bakery, small cup
• 800 ml water, lukewarm
• 350 g wheat flour, freshly ground
• 350 g rye flour, freshly ground
• 1 tsp, leveled salt
• 1 pinch of cardamom
• e.g. sunflower seeds, and/or linseed, and/or pumpkin seeds

Instructions

Working time approx. 25 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 1 hour; Total time approx. 16 hours 25 minutes

Mix the rye flour with the sourdough starter and warm water. Cover and let stand at room temperature for at least 12 hours. Ideally overnight. The next morning, add the remaining flour with the spices and knead for a good 10 minutes. I always do this first with a dough hook and then with my hands. Measure a cup of this dough and store it in a jam jar in the refrigerator for the next loaf of bread. The sourdough starter will keep for a good 14 days. Add pumpkin seeds or whatever you like, if desired. Let it rest for another 2-3 hours at room temperature. Preheat the oven to 250°C. Pour the dough into a bread pan, a Roman pot, or two small loaf pans and press it flat onto the surface with wet hands (the wetter the better!). Then bake for 15 minutes at 250°C, followed by 45 minutes at 200°C. I always put a small bowl of water in the oven. Turn the bread out of the pan. It is cooked when it sounds hollow when tapped.