Summary

Ingredients

For the dough: (pre-dough)

• 300 g rye
• 100 g wheat
• 425 ml water, cold
• 2 tablespoon sourdough, ripe seedlings, approx. 50-70 g

For the dough:

• 425 g rye
• 100 g wheat
• 20 g salt
• 300 ml water, lukewarm
• Oat flakes, or rye flakes

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Instructions

1. Pre-dough (prepare the evening before):
2. Finely grind the wheat and rye grains and mix in the sourdough. Add the cold water and stir everything well, let the sourdough stand overnight.
3. Bread dough:
4. Roughly grind the wheat and rye grains, add the ground grain, the salt and the lukewarm water to the finished sourdough mixture, mix everything well and let stand in a warm place for 4 hours.
5. Grease a bread baking tin and sprinkle with rye or oat flakes, preheat the oven to 180 ° C top and bottom heat, pour the dough into the tins, sprinkle with flakes and bake for about 1.5 hours.
6. Let the bread ripen for a day if possible before cutting.