Summary

Ingredients

• 400 ml dough (sourdough)
• 1 liter buttermilk
• 1 kg rye, coarsely ground

For the dough: (Part I)

• 250 g spelled whole rain, fine acc.
• 1 ½ teaspoon salt

For the dough: (Part II)

• 250 g flour, (whole rye rain) fine acc.
• 1 teaspoon caraway seeds, with grind
• 1 teaspoon coriander, with grind
• 1 ½ teaspoon salt
• Olive oil, for brushing

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Instructions

1. Mix one liter of buttermilk into 400 ml of sourdough + roughly mix 1 kg of rye meal + leave covered for one night or 12 hours at room temperature!
2. Divide the dough in half + add the above ingredients + knead for a good 10 minutes. (will be a nice messy affair).
3. Put in 2 a 30 cm large box cake tins lined with baking paper, press down well, warm again before baking and let rest until the dough has clearly lifted over the edge, took a good 4 hours at 18 ° C room temperature.
4. Cut approx. 0.5 cm into the surface of the risen dough with a knife + brush again with water, cover with aluminum foil, matt side up, poke a small hole in the foil so that the steam can escape during baking.
5. Then bake for approx. 110-130 min at 160-170 ° convection without preheating. Before the end of the baking time, remove the foil for 10 minutes and continue baking. (Tip from Friesin).
6. Pour approx. 500 ml of water into the drip pan under the baking rack !!!
7. Do a test with a knitting needle or wooden stick if nothing sticks anymore.
8. Lift the bread out of the pan + let it cool down completely on a wire rack before cutting.
9. Brush the crust with olive oil immediately after baking, it gives a nice shine and the crust stays smoother! (Tip from Friesin)
10. Prep time: approx. 40 minutes for both + 20 min to clean up.