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Wholemeal Rye Bread with Sourdough

5 from 6 votes
Total Time 4 hours 20 minutes
Course Dinner
Cuisine European
Servings 10 people
Calories 496 kcal

Ingredients
 

  • 1 kg Wholemeal rye flour
  • 1 kg Sourdough made from wholemeal rye flour
  • 1 tablespoon Honey
  • 1 tablespoon More salt, coarse, without trickling aid
  • 5 tablespoon Sunflower seeds
  • 5 tablespoon Pumpkin seeds
  • 0,5 teaspoon Anise powder
  • 0,5 teaspoon Fennel powder
  • 0,5 teaspoon Cardamom powder
  • 0,5 teaspoon Allspice powder
  • 0,5 teaspoon Nutmeg powder
  • 1 teaspoon Caraway seed
  • 1 cube Baker's yeast

Instructions
 

Preparation:

  • Instructions on how to make sourdough yourself can be found on the Internet. Get a willow proving basket of sufficient size, flexible dough spatula, soy or corn flour for rye bread beginners, get a loaf pan of sufficient size as a precaution (if the dough consistency does not turn out right away). Soak the sunflower seeds, pumpkin seeds and caraway seeds in water (not too much) at least 6 hours beforehand.

Flour:

  • Personally, I only use self-ground flour for my bread. Ready-ground flour lacks the oily core and other components of the grain. Without the core, the flour will last longer, but the valuable fats will then be missing. Most health food stores such as. Alnatura etc. have flour mills in which the rye grain can be freshly painted directly. Put the flour and the sourdough (keep 100g sourdough for the preparation of the new sourdough, the sourdough should be kept a little thicker towards the end of the feeding time) in a large bowl.

Dough, preheating:

  • Add bread spices, salt, honey, sunflower seeds, pumpkin seeds and caraway seeds (together with the soaking water) and knead everything well (approx. 5 minutes), do not add too much water, the dough has to stand still. Add some warm water if necessary. Cover and let rest in the oven for 15 minutes. Dissolve the yeast in a little water, make a well in the dough and add the yeast. Gradually knead in the yeast (approx. 5 minutes), making sure that the dough remains. Flour a wicker bread basket well with soy or corn flour (the grooves must be filled. Carefully pour the dough into the wicker bread basket with a spatula. It should keep the shape of a ball if possible. If the dough has become a little too soft and runs, You fill it in a large box-shaped baking pan (at least 1/3 larger than the raw dough volume), which you have previously rubbed with margarine. The dough is then left in it for about 2 hours. Then place on the hot baking stone and as below After half the baking time, however, carefully turn the bread over and remove the baking pan. If the bread sticks too much, simply finish baking with the pan. The fact that the dough does not get the right consistency at the beginning often happened to me at the beginning. But over time you get the feeling for it. Don't be discouraged! Let the bread dough rise for 2 hours. After an hour preheat the oven to 250 degrees (with baking stone) Without a baking stone, 0.5 hours is enough. Put an old baking sheet on the lowest level, one level above the grate with the baking stone. Cut baking paper to the size of a brick and place on a thin board. Place the board with the baking paper in the middle of the bread. Then it has to be quick ...

To bake:

  • Turn the bread out and immediately place it on the hot baking stone in the oven. Immediately pour 0.5 l of hot water onto the baking sheet (be careful, the steam is dangerously hot). Close the oven quickly. If you are baking with a baking stone, turn the temperature back to 180 degrees immediately. If baked without a baking stone, let the 250 degrees stand for 10 minutes and then set it to 180 degrees. Total baking time 55 min.

Let rest:

  • Carefully take the bread out of the oven with the board (ATTENTION, the bread is still very soft, do not press too hard, otherwise it will collapse at the pressure points and become chunky there), spray all around with warm water, wrap in clean kitchen towels and let Let rest on a wire rack for 12 hours. Then the bread can be cut and tasted.

Tips:

  • I always vary a bit with the bread spices, depending on my mood. Even without the spices, the bread is a pleasure. The bread is also delicious in the loaf pan. The high art, however, is the body of bread without shape. The crust is just great. In my experience, bread can be kept for about 4 weeks in the refrigerator and in a bag (due to the high proportion of sourdough). If you do not like the sourdough proportion of 1: 1 and use less sourdough, the bread will be a little milder in taste, but the shelf life will be a little shorter. The sunflower and pumpkin seeds give the bread additional aroma, important fatty acids, other important nutrients and gradually release moisture, making the bread edible for longer.

Nutrition

Serving: 100gCalories: 496kcalCarbohydrates: 24.8gProtein: 27.4gFat: 32.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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