Whole grain rye bread

Ingredients for 1 servings:

• 400 g rye flour (wholemeal)
• 100 g wheat flour (wholemeal)
• 1 tsp salt
• 1 tsp sugar
• 40 g butter
• 150 g sourdough
• 350 ml water
• 1 packet of dry yeast
• 1 tsp honey
• 1 handful of flour, for kneading

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

Put 1 teaspoon of honey, 50 ml of water, and 1 sachet of dried yeast into a cup and stir briefly. Put the flour, salt, sugar, butter, and sourdough starter into a bowl and knead with 300 ml of water using a mixer for about 5 minutes. Add the swollen yeast and knead for another 5 minutes. Cover the dough bowl and let it rise in a warm place or in the oven at 30°C for about 30 minutes. Remove the dough from the bowl and knead with floured hands for about 1 minute. Place the oblong-shaped dough into a 25 cm bread or cake tin and let it rise for another 30 minutes. Then bake on a rack in the middle of the oven with top and bottom heat at 220°C for 30 minutes, then reduce the temperature to 200°C and finish baking the bread for another 30 minutes. Let the bread cool and only cover it after about 2 hours.