Wholemeal rye bread (sourdough)

Ingredients for 1 servings:

• 500 g rye, coarsely ground (1)
• 700 ml water, well warm (a)
• 300 ml water, well warm (b)
• 500 g rye, coarsely ground (2)
• 1 tbsp salt

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Total time approx. 3 days 30 minutes

Add 500 ml of rye (1) and 700 ml of warm water (a). Stir and let stand for 48 hours. Add 300 ml of warm water (b) and stir well. 24 hours later, add rye (2) to the sourdough that has now been formed. Add a heaped tablespoon of salt and stir well. Place the dough in a loaf pan, greased or lined with baking paper. Let the bread rise in a warm place for approx. 30 minutes. Cut the bread lengthwise and bake at 170°C without preheating for approx. 1.5 hours. Remove from the pan and bake for approx. 30 minutes. Let the bread cool in the oven. Slice the day after next.