Wholemeal rye bread

Ingredients for 6 servings:

• 200 g flour (wholemeal rye flour)
• 400 g flour (whole wheat or spelt flour)
• 3 tsp salt
• 40 g yeast
• 1 tsp sugar
• 450 ml water, lukewarm
• 150 g dough (natural sourdough)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for bread makers or for the oven

Mix the rye flour, wheat flour, and salt well. Dissolve the yeast in 3-5 tablespoons of lukewarm water and stir in 3 tablespoons of wheat flour and sugar to form a paste. Let it rise in a warm place for 10 minutes until it bubbles. Add the yeast, the remaining water, and the sourdough to the flour. Run the bread maker using the appropriate program (dough must rise). Without a bread maker, knead the ingredients in a food processor for about 10 minutes, then cover and let rise in a warm place for 15 minutes. Divide the dough into two pieces, shape each into a loaf, and score diagonally with a knife. Cover and let rise again until it has doubled in size. Brush with lukewarm water and bake on the bottom rack of a preheated oven at 220°C for 45 minutes.