Summary

Ingredients

• 200 g wholemeal rye flour or wholemeal spelled flour
• 150 g rye flour, type 630 or spelled type 1050 or wheat type 550
• 50 g seeds, (chia)
• 10 g salt
• 75 g sourdouh
• 0.5 ½ cube yeast, fresh
• 250 ml water
• 1 tablespoon malt extract or sugar or agave syrup

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Instructions

1. Dissolve the yeast with the malt extract in eight tablespoons of lukewarm water.
2. Sieve 350 g flour into the keys, form a well, pour in the dissolved yeast and lightly cover with flour. Place a fresh kitchen towel over it and keep warm for 30 minutes. I do this in the oven at 40 degrees (top and bottom heat) or on the windowsill.
3. Soak the chia seeds in 200 ml lukewarm water and set aside, covered. It takes about 20 minutes for the seeds to be processed.
4. After half an hour the yeast has risen and the dough can be processed further. Place the flour with the yeast, salt, seeds and sourdough on a work surface. Now knead, stretch and press the dough for about 10-15 minutes. Beat the dough on the work surface and pull it up again. The dough must be processed very well until it has a homogeneous consistency and a smooth surface.
5. Put the dough in a baking parchment-lined mold (if the paper sticks out, please do not cut it, this makes it easy to remove the bread after baking), brush with water and keep warm for another 45 minutes.
6. Caution: The shape must be significantly larger than the dough, as the dough doubles.
7. Set the oven to top and bottom heat between 245 and 250 degrees.
8. After approx. 10 minutes, fill an ovenproof dish with approx. 200 ml of water and place it on the floor of the oven. Only when the oven has reached the desired temperature, put the bread in and bake at 245 - 250 degrees for 10 minutes.
9. After 10 minutes, briefly open the oven door (caution: hot steam) to brush the dough with water.
10. Now reduce the temperature to 210 - 215 degrees and bake for another 50 minutes.
11. If you like your bread crisper and darker, you can bake it for up to 60 minutes. Halfway through the baking time, the bread can be brushed with water again.
12. When the baking time is over, switch off the oven and only open the oven door slightly after 5 minutes. After a further 10 minutes the oven door can be opened completely and after a further 15 minutes the bread can be removed from the oven.
13. Remove the bread from the mold and leave to cool on a rack.