Spicy mixed rye bread

Ingredients for 1 servings:

• 400 g sourdough (rye sourdough)
• 150 g flour (rye), 960
• 75 g flour (wheat), 700
• 75 g flour (wholemeal spelt)
• 12 g salt
• 4 g sugar
• 20 g spice mix for bread (approx. 2 tbsp): caraway, fennel, coriander, anise
• 120 ml water
• some flour for the dough resting and rising

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

TA 164, very strong in taste, quite easy to knead

Thoroughly knead the sourdough with the remaining ingredients to form a bread dough. Cover and let it rest on a floured work surface for 20-30 minutes. Knead again and shape it into the desired shape (either a floured loaf pan or a floured proving basket). Depending on the strength of the sourdough, let it rise sufficiently; this can take between 1.5 and 4 hours. The dough should have visibly increased in size, but not over-proofed. Preheat the oven to the highest setting. Place a bowl of water on a rack in the oven (to create steam). Place the bread in the oven (careful: hot steam!) and bake for a maximum of 15 minutes at 250°C. Then remove the bowl of water and reduce the heat to 220°C. Bake for a further 15 minutes, steaming again with a watering can if necessary. Reduce the heat to 180°C and bake the bread for about 25 minutes. Cover with a cloth and let cool on a wire rack until the next day. If the sourdough is still young, you can also add a little yeast. I prefer the following method: Mix together water, salt, and yeast and let it stand for a few hours before preparing the bread dough. When adding yeast, adjust the cooking time accordingly and monitor the dough development! Types 960 and 770 are Austrian flour types. In Germany, they correspond to 997 (rye) and 550 (wheat), and in Switzerland, 1100 (rye) and 550 (wheat). The amount of spices is quite high; in Austria, people apparently eat their bread with more strength. Of course, you can always reduce the amount!