Summary

Ingredients

• 500 g sourdouh / rye sourdouh
• 600 g rye flour, type R 960
• 200 g wheat flour, smooth, type 700
• 100 g spelled flour
• 2 tablespoon, leveled salt
• 2 tablespoon., Leveled spice mixture for bread (coriander, fennel, caraway seeds, chopped)
• 450 ml water, lukewarm

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Instructions

1. Put the types of flour in a bowl and mix, make a well in the middle and pour in the sourdough. Add all ingredients and stir with the dough hook for approx. 8 minutes.
2. Let rest for 1/2 hour, then knead firmly, put in a proofing basket and cover again for approx. 1.5 hours.
3. Preheat the oven to 230 °, insert the bread, steam it firmly for the first 1/4 hour, then switch back to 200 ° and bake for 50 minutes.