Summary

Ingredients

• 200 g rye meal, coarse
• 350 g rye flour, type 997 or wholemeal rye flour
• 550 g wheat flour, type
• 3 tablespoon caraway seeds, whole
• 250 ml buttermilk
• 40 g yeast, fresh
• 2 ½ tablespoon vinegar, (herb vinegar)
• 3 teaspoons salt
• 1 teaspoon, heaped sugar
• 2 tablespoon sourdough, (dry sourdough)
• Sea salt, coarse for sprinkling
• Oatmeal for the pan - not a must

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Instructions

1. Mix caraway seeds, sourdough and rye meal and soak in 220 ml of water overnight.
2. All ingredients must be at room temperature!
3. Dissolve the salt, sugar, vinegar and yeast in the lukewarm buttermilk. Add the rye meal, sourdough and caraway seed mixture. Add all the flour and knead the dough vigorously with the dough hook of the food processor. Set the desired consistency with additional water or flour. Let the dough rest until it has roughly doubled in volume.
4. Then knead briefly and either fill a bread pan (e.g. rectangular) with butter and sprinkled with oat flakes and fill it about halfway with dough. Smooth the dough with a wet hand and sprinkle some caraway seeds and coarse sea salt on it. Warm the dough again until its volume has doubled and then bake.
5. Or alternatively make the dough a little stiffer (no longer sticky) and shape it into bread. Let rise in a wicker basket or a plastic bowl with floured paper towels until its volume has doubled and bake. You get particularly tasty results when you bake the bread on a pizza stone! But it can also be done quite normally on the baking sheet.
6. Baking: 15 minutes at 250 ° C then approx. 45-60 minutes at 175 ° C on sight. If necessary, cover smaller baking tins with aluminum foil! Place a bowl of water in the bottom of the oven.
7. Bake the bread a little longer after it has fallen out of the mold - on sight.
8. Smaller baking molds make nice party breads, see pictures.
9. Both types of bread are so tasty with just a little butter or cream cheese that you can almost do without additional toppings.