Wholemeal bread To`ytepa

Ingredients for 1 servings:

• 100 g dough (sourdough starter) +
• 150 g rye – whole grain, ground +
• 250 g mineral water, carbonated
• 700 g mineral water, carbonated
• 200 g whole grain rye, ground
• 900 g rye meal
• 3 tsp salt
• 2 tbsp olive oil
• Coffee, warm black
• 1 cup of boiling water

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

own recipe

Mix the starter with wholemeal rye flour and water, then cover and let stand at room temperature (from morning to evening). Stir this sourdough with 250 ml of lukewarm water and the wholemeal rye until smooth. Cover the bowl with a cloth and leave in a warm room (25-30°C) overnight. The next day, add the rye flour, salt, and the remaining water to the sourdough. Stir/knead for about 10 minutes. Cover the dough and place it in the oven for about 2 hours at 30°C (light on + a little longer). Stir for 5 minutes, add 2 tablespoons of olive oil, then it should resemble a sponge mixture, and stir/knead for another 5 minutes. Pour into a baking pan lined with baking paper and smooth it down. Place in the oven at 30°C (light on + a little longer), and let it rise for about 1-2 hours. Remove the baking pan from the oven, score the surface of the risen dough lengthwise, and brush with warm, black coffee. Bake in a preheated oven on the middle rack at 225°C for 60-70 minutes. Place a cup of boiling water on the bottom of the oven during baking. Test with a needle. Slide the bread onto a wire rack and let it cool.