Spicy sourdough bread

Ingredients for 1 servings:

• 200 g rye flour, type 1150
• 200 g wheat flour, type 550
• 300 g wheat flour, type 1050
• 400 g sourdough (rye)
• 150 ml water, lukewarm
• 150 ml milk, lukewarm
• 1 tbsp salt, more or less to taste
• 1 tbsp beet syrup
• Spice mix (bread spice) to taste, I only need 1/2 tsp
• 5 g yeast, for very young sourdough, can be omitted if the sourdough is active enough

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

stays fresh for a long time

Dissolve the yeast in water along with the beetroot. Then knead all the ingredients together (I leave this process to my food processor) until you have a smooth and pliable dough. Cover the dough and let it rest in a warm place for about 30 minutes. Then knead again, form a loaf, and place it in a floured proving basket. Place the basket in a large plastic bag, inflate it like a balloon, and tie it tightly. Let it rise in a warm place for 1.5-2 hours. The finger pressure test is very helpful here; it has been described several times in the CK. Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit). Carefully turn the bread out onto a hot baking sheet, score it as desired, and place it in the oven. Pour a cup of water onto the bottom of the oven and immediately close the door. Then reduce the oven to 200 degrees Celsius (400 degrees Fahrenheit) and bake the bread for 45-60 minutes. Tap the bottom of the bread: if it sounds hollow, it’s done. If you don’t like crispy bread, brush the bread generously with water immediately after baking.