Wholemeal bread with sourdough

Ingredients for 1 servings:

• 600 ml water
• 3 tsp salt
• 150 g sourdough
• 300 g wholemeal rye flour
• 700 g wheat flour or spelt flour, wholemeal
• 20 g dry yeast
• Fat for the mold
• 250 g rye flour
• 250 g water
• 1 tbsp rum or brandy

Instructions

Working time approx. 15 minutes; Rest time approx. 2 days 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 2 days 3 hours 15 minutes

Knead all ingredients in a bowl until you have a soft dough. Dough temperature: 28-30°C. Cover and let rest for 15 minutes. Transfer the dough to a greased baking pan, cover, and let rise until it has doubled in size. Bake in the oven (top and bottom heat only, no fan!) on the bottom rack at 220°C for about 15 minutes, then reduce the temperature to 180°C and bake for a further 45 minutes. The sourdough starter is very easy to make yourself. Mix 250g of rye flour with 250ml of water, add 1 tablespoon of rum or brandy, and let the whole thing stand in a large container (at least twice the size of the starter) at room temperature for about 48 hours. I always put the container in a large bowl, as the sourdough can overflow during proving. A container with a lid is ideal, but it shouldn’t fit tightly.