Wholemeal Rye Sourdough Bread

For all do-it-yourselfers among you … or if you like a challenge: our recipe for the 3-phase wholemeal rye bread with natural sourdough

MB 01-10 - Brotteig

Ingredients for one loaf (weighing 1kg) or 2 loaves (weighing 500g):
400 g wholemeal rye flour
400 g rye flour
approx. 500 ml lukewarm water
approx. 2 tbsp. inoculated sourdough (available at the health food store)
15 g sea salt
1 tsp. agave syrup (optional)

Preparation:

1st step:
Mix 300 g wholemeal rye flour with 2 tbsp. inoculated sourdough, some salt, 1 tsp. agave syrup and 300 ml lukewarm water and leave to stand for about 5 hours.

2nd step:
Add the remaining 100 g wholemeal rye flour and about 150 ml lukewarm water, some salt and your preferred spices such as coriander or caraway. Mix well and leave to rest for 15 hours or preferably overnight. 

3rd step:
Remove 2 tbsp. of sourdough and store in a larger screw top glass jar in the fridge (can be stored for about 12 days).

4th step:
Add 300 g rye flour, if necessary add another 50 to 100ml lukewarm water and some salt. Leave to rest for another 5 hours.

5th step:
Form the bread, while gradually kneading the remaining 100 g rye flour under the dough until it no longer sticks and a nice loaf is formed. Put it in a fermenting basket or bowl and allow it to rise for 2 hours. Then turn the loaf over onto parchment paper and brush with water. Preheat the oven to 250*C (480*F) and place a small bowl of water in the oven. After placing the loaf in the oven, turn the temperature down to 200*C (390*F). Bake the bread for 75 minutes and let it rest in the oven for about 15 minutes. 

 

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