Summary

Ingredients

• 600 g flour, (rye flour type R 960)
• 200 g flour, (plain wheat flour type 700)
• 400 g sourdouh / rye sourdouh
• 350 ml water, lukewarm
• 32 g salt
• 3 teaspoons, heaped spice mix for bread (coriander, fennel, caraway seeds, chopped)

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Instructions

1. Mix both types of flour, make a large well and pour in the sourdough.
2. Mix well and, depending on the consistency, add water and season. Knead into a ball of dough and let rest for a few hours.
3. Knead vigorously and work into a loaf, leave to rise for about 2 hours. Place on a baking sheet lined with baking paper and put in the preheated oven at 250 °. Add a bowl of water, steam tightly for the first 1/4 hour,
4. then switch back to 190 ° and bake for another 50 minutes.