Summary

Ingredients

• 20 g fresh yeast
• 10 g powdered suar
• 500 g wheat flour type 1050
• 250 g rye flour type 1150
• 20 g honey, more liquid
• 10 g butter, soft
• 65 g sourdouh, liquid (health food store, well-stocked supermarket)
• 20 g salt

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Instructions

1. Crumble the yeast and dissolve it with powdered sugar in 2 tablespoons of room temperature water.
2. Knead 250 g wheat flour and 125 g rye flour with the dough hook of the food processor with 500 ml room temperature water. Let the pre-dough rest for 30 minutes.
3. Add the yeast mixture, 250 g wheat flour, 125 g rye flour, honey, butter and sourdough to the pre-dough.
4. Knead the dough on a low speed for 4 minutes. Sprinkle in the salt and knead for 5 minutes on a medium heat.
5. Put the batter in a lightly oiled bowl. Cover with a kitchen towel and let rise in a warm place for 45 minutes.
6. Place the dough on a lightly floured work surface and shape into a round loaf (25 cm ø) with floured hands.
7. Place the loaf on a baking sheet lined with baking paper. Dust with a little flour and cover and let rise for another 45 minutes.
8. Cut into bread three times 1 cm deep.
9. Preheat the oven to 250 degrees (convection not recommended). Place a bowl of boiling hot water on the bottom of the oven. Bake the bread in the lower third for 10 minutes. Reduce the temperature to 200 degrees and bake for another 50 minutes.
10. Tip: I like to let the dough rise in the oven. I just turn on the oven lamp and it gives off just the right amount of heat.
11. Tip: The bread is easy to freeze.
12. Tip: If the surface of the bread becomes too dark towards the end of the baking time, cover the bread with baking paper.