Wholemeal rye bread

Ingredients for 1 servings:

• 500 g wholemeal rye flour
• 250 g whole wheat flour
• 1 pack of sourdough, whole grain, dried (approx. 30 g, for 750 g flour)
• 2 packets of dry yeast (for 500 g flour)
• ½ tbsp cane sugar or refined sugar
• 650 ml water, lukewarm
• 20 g salt, approx.
• Fat for the mold
• Flour for the mold
• possibly salt water for brushing

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 35 minutes

with dried sourdough, yields approx. 1200 g bread

Mix all ingredients except water and salt thoroughly. Add lukewarm water and knead thoroughly. Cover and let the dough rise for 20 minutes. Then knead in the salt and let it rise, covered, for another 30 minutes. Transfer the dough to a greased and floured baking dish and let it rise, covered, for another 30-40 minutes, until it has roughly doubled in size. Preheat the oven well in advance (convection oven: 190°C, top/bottom heat: 220°C) and place water in an ovenproof dish. Immediately after rising, place the dish in the preheated oven and bake for about 50 minutes. Brushing the bread with a light solution of salt water immediately after baking will give it a shiny crust. We love eating this simple, good bread. It’s suitable for both savory and sweet toppings and has a robust flavor.