Spicy sourdough bread

Ingredients for 1 servings:

• 100 g rye flour (wholemeal flour)
• 100 ml water
• 50 g starter
• 350 g wheat flour or spelt (wholemeal) flour, or mixed
• 210 ml water, lukewarm
• 1 tbsp, leveled herb salt, fine
• 1 tsp, heaped coriander or bread spice, ground
• 1 sachet of dry yeast

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 10 minutes

Prepare the sourdough starter and let it stand in a warm place for 24 hours. Take 50g of it and store it again as a sourdough starter. Add the sourdough, wheat or spelt flour (or dried yeast if desired), and spices. Gradually add the water. Knead the dough well and let it rise, covered, in a floured proving basket until it has significantly increased in size (about 1.5-2 hours). Turn the bread out onto a baking sheet lined with baking paper, score it, and sprinkle with sunflower or pumpkin seeds, if desired. Preheat oven to 250°C (fan oven), then switch to top/bottom heat. Place the bread in the oven. Steam thoroughly. Pre-bake for 10 minutes, then reduce the temperature to 200°C and bake for a further 45-50 minutes. Tap the bread to test if it’s done. Let the bread cool completely on a wire rack. (If you want the bread to be a little lighter, you can add a sachet of dry yeast to the dough. You can also mix sunflower or pumpkin seeds in with the wheat/spelt flour.)