Waltraud's mixed rye bread with sourdough

Ingredients for 1 servings:

• 300 g sourdough
• 550 g rye flour
• 130 g wheat flour
• ½ pack of dry yeast
• 1 tsp malt (barley malt)
• 10 g baking malt
• 2 tsp salt
• 450 ml water, lukewarm
• sesame

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Mix all ingredients in a bowl with a mixer for 10 minutes until the dough begins to shine. Cover with a plastic bag and let rise for about 1 1/2 hours. Tip out onto the worktop and knead well again. Divide the dough into two well-floured proving baskets or bowls and let rise for another 45 minutes. Brush with a little water and sprinkle the loaves well with sesame seeds. Preheat oven to 220 degrees Celsius and place the loaves on a baking tray in the oven. Quickly pour 1 cup of water onto the floor of the oven and bake for about 10 minutes. Reduce the temperature to 180 degrees Celsius and finish baking. You can then easily check whether the bread is done by tapping on it. It should sound hollow.