Sourdough rye bread

Ingredients for 2 servings:

• 250 g dough (sourdough starter)
• 550 g mineral water, carbonated
• 360 g rye meal, whole grain, coarse
• 280 g spelt – whole grain, coarse
• 550 g mineral water, carbonated
• 770 g rye – whole grain, finely ground
• 20 g salt

Instructions

Working time approx. 1 hour; Rest time approx. 20 hours; Total time approx. 21 hours

own recipe

Pre-dough: Place the sourdough in the mixing bowl, add 550g of carbonated mineral water, stir, add the rye and spelt flour, and mix. Remove the bowl, place a damp cloth over the opening, and let it ferment overnight at room temperature. Main dough: Place the bowl with the risen pre-dough back in the food processor, attach the dough hook, and stir briefly. Now take 3 tablespoons of dough and put it in the screw-top jar filled with about 2cm of rye flour (approx. 700ml). Top up with dry rye flour, mix briefly, put the lid on, and put it in the fridge. Add 550g of carbonated mineral water to the pre-dough in the mixing bowl, stir, then add the rye flour mixed with 20g of salt and stir slowly for about 10 minutes. It’s similar to a sponge cake batter. Then pour the batter into the two king cake pans lined with baking paper. Smooth it out. Place the filled baking tins in the oven at 30°C, light on + a little more, + let rise for another 60 minutes or more. The higher the rye content, the less the dough will rise. Brush the risen dough with water. Bake in a cold oven with fan at approx. 160°C for 70 minutes. No longer, or only the crust will become hard. Under the rack where the baking tins stand, there should be a drip tray with approx. 1 liter of water (already during the rising process). If using top and bottom heat, a saucepan with hot water should be placed next to the baking tins. Preheat to approx. 190°C + bake for approx. 45-50 minutes. Test with a needle. Spray the surface of the loaves with hot water. Slide onto a wire rack and let cool overnight. For sourdough starter, see my profile.