Summary

Ingredients

For the dough: (sourdough mixture)

• 5 g yeast
• 2 dl buttermilk
• 100 g wheat flour (type 405 or 550)
• 100 g rye flour (type 1150) or wholemeal rye flour
• 0.5 teaspoon ½ sea salt

For the dough: (2nd day)

• 300 g sourdouh
• 1 liter water, lukewarm
• 2 tablespoon sea salt
• 300 g wheat flour
• 475 g rye flour (type 1150) or wholemeal rye flour
• 375 g rye meal, very coarse, the rains should only be partially broken
• possibly caramel
• possibly spice mix (bread spice)

For the dough: (3rd day, baking day)

• 500 g rains, mixed (sesame, poppy seeds, sunflower, etc.) or
• Rye meal, very coarse
• 400 g rye flour (type 1150)
• 0.5 liter ½ water, lukewarm
• Butter, melted for brushing
• Flour for dusting

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Instructions

1. Prepare the sourdough on the 1st day. To do this, mix the ingredients into a thick paste. Cover the porridge with cling film and let rise in a warm place for 24 hours.
2. On the 2nd day, mix the sourdough with the water and salt, then mix in the remaining ingredients well. Cover and let this dough rise under cling film for 12 to 24 hours.
3. The bread gets a nice color if you stir in a little bit of sugar. In the mill shop you can get bread spices, which you can add to the dough.
4. On the 3rd day: Remove approx. 300 g from the dough. You can use this sourdough as a starting point the next time you bake bread and win a day. Store the dough in a well-sealed jar, sprinkle a thin layer of salt on it beforehand. Store the jar in the refrigerator and let it stand for a few hours at room temperature before use. The shelf life is approx. 3 weeks.
5. Knead the remaining ingredients into the dough. Line 1 large or 2 small bread baking molds with baking paper and fill approx. 2/3 full. Let the dough rise in the mold for another 2 - 6 hours.
6. Preheat the oven to 200 ° C. Brush the bread with melted butter and sprinkle with flour. The baking time is 1 1/2 - 2 hours. If the bread gets too dark, you can cover it with aluminum foil. After baking, wrap the bread in a tea towel and let it cool down.
7. Tip: For further baking processes, add 1 or 2 tablespoons of ready-to-use sourdough (dark) to the sourdough mixture.