ווהאָלעגראַין ריי ברויט

Mix the water and the sourdough mixture. Mix the flour and sugar beet syrup to a pulp. Let it stand in the warm for around 16-20 hours; the cooler the temperature, the longer it will take. When small bubbles appear on the surface, the time has come.

Mix the types of flour and crumble in the yeast and the other ingredients with the food. Do not bring the salt into direct contact with the yeast. There is a lot of bread spice, but I like it spicy. With the water - as always, be careful. First hold back about 50 grams and only give in when needed. The dough should get very moist and sticky

Knead with the food processor for 5 minutes. Put a relatively large amount of rye flour on the worktop and pour the dough on top. Spread out once and fold over each other again. Grind to a round loaf and place in a well-floured fermentation basket with the end facing up.

Cooking in the basket takes 2 to 4 hours. That too depends on the prevailing temperatures. When it has visibly enlarged and there are small cracks on the underside, you can preheat the oven with a baking stone for 40 minutes.

Place the bread from the basket directly on the baking stone. Incise. Bake with a lot of steam for 10 minutes at 230 ° C convection (250 ° would be better but my oven doesn't). Then let off the steam and bake for another 50 minutes at 200 ° C top / bottom heat. If it is not yet dark enough, add another 5 minutes. Take out of the oven and let ripen for at least 12 hours before cutting.