Summary

Ingredients

For the dough:

• 650 g rye flour (whole rain)
• 800 g rye flour, type 997
• 500 g sourdouh
• 1 liter water, lukewarm
• 2 tablespoon salt
• 1 pinch (s) coriander
• 2 tablespoon caraway seeds, whole
• 2 tablespoon sunflower seeds
• 2 tablespoon sesame seeds
• 2 tablespoon flaxseed

For the dough: (sourdough) if you haven`t made one

• 250 g rye flour, type 1150
• 250 ml water, lukewarm
• 1 tablespoon buttermilk

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Instructions

1. If you don`t have a ready-made sourdough, you have to plan several days for preparation. How to do this is explained at the end of the recipe description.
2. Pre-dough:
3. 400 g wholemeal rye flour with 250 g sourdough and 750 ml water in a large bowl, so that the main dough can be added later, stir into a porridge that is not too firm, cover and let ferment in a warm place.
4. In summer, at a cool room temperature, I put the dough in the oven, medium rack, with the light on. In winter, when the house is heated, I put the dough on a raised place, e.g. on a cupboard.
5. Depending on the temperature and activity of the sourdough, fermentation can take 8-10 hours.
6. The completed fermentation of the pre-dough can be recognized by the fact that it has become much more liquid and has grown by twice or more in the vessel.
7. Fill up the leftover sourdough with whole grain rye flour to 500 g and knead with as little lukewarm water as possible to a firm, very dry dough and then store in the refrigerator until the next bread baking.
8. Main dough
9. Carefully mix the rye flour type 997 in a container with the spices and the grains. Then add this mixture to the pre-dough and mix or knead everything well with the addition of lukewarm water, leave as dry as possible, so do not use too much water.
10. For better degassing, notch the surface as deep as possible crosswise, cover the vessel and place it in a draft-free, warm place.
11. Depending on the temperature and activity of the sourdough, fermentation can take 8-10 hours. The dough should then have grown properly.
12. Brush the baking pan with butter so that the finished bread loosens better and gets a nice golden brown color.
13. Before it comes into the mold, stir or knead the dough vigorously again. After pouring into the mold, notch the surface approx. 1-2 cm.
14. Cover the pan in a warm place and wait for the last fermentation to finish before baking.
15. Depending on the temperature and activity of the sourdough, fermentation can take 8-10 hours.
16. to bake
17. The temperature settings and baking times can vary depending on the oven.
18. Preheat the oven with hot air to 250 ° C. Then put a cup of water in the oven, place the bread in the oven on the middle rack and spray a few batches of water from the spray bottle directly into the oven on the bread.
19. Bake with hot air for 15 minutes at 225 ° C, 15 minutes with top heat only at 225 ° C, and bake with top and bottom heat at 175 ° C for 60 minutes.
20. Turn the baked bread out of the mold onto a wire rack, then spray the surface with cold water to form a thick and shiny crust and let it cool.
21. Sourdough recipe
22. 1 day
23. Mix 100 g rye flour type 1150 with 100 ml lukewarm water and 1 tablespoon buttermilk and place in a high bowl, covered with a cloth, at room temperature approx. 25 ° C.
24. 2 day
25. Mix well again, cover and let stand again at approx. 25 ° C.
26. 3rd day
27. Mix 150 g rye flour and 150 ml lukewarm water with the dough from the day before, cover and let stand again at approx. 25 ° C.
28. 4th day
29. Now the sourdough is ready and can be used. Makes about 500 g of sourdough.
30. Tip:
31. You can possibly get ready-made sourdough in a bakery.