Summary

Ingredients

• 500 g sourdouh

For the dough:

• 2 teaspoons dry yeast
• 250 ml water, lukewarm
• 1 tablespoon salt
• 3 tablespoon oil, (rapeseed oil)
• 2 tablespoon cane sugar
• 1 tablespoon flour, (barley malt flour)
• 250 g flour, (whole wheat flour)
• 200 g flour, (wheat flour 405)
• 300 g flour, (wholemeal rye flour)
• Corn flour, coarse

Print Recipe Pin Recipe

Instructions

1. Prepare the sourdough the day before using 60g pretzel, 250g wholemeal wheat flour and 250g lukewarm water.
2. Mix the dry yeast with some of the lukewarm water in a large bowl. Add the sourdough, salt, 2 tablespoons of rapeseed oil, raw cane sugar and barley baking flour and stir everything thoroughly.
3. Gradually add types of flour and knead everything together with the rest of the water to a firm dough. (Please only add water in stages! The water information can only be an approximate indication, as the water absorption varies greatly from flour to flour!)
4. Kneading takes at least 10-15 minutes by hand. If necessary, add a little more flour. Finally, shape the dough, which has been quite firm due to the rye flour, into a ball.
5. Grease a bowl with the leftover tablespoon of rapeseed oil. Turn the dough all around in the oil so that it is completely covered with oil. Cover with a clean cloth and let rise for an hour in a warm, draft-free place. The volume of the dough should have increased significantly during this time.
6. Sprinkle a baking sheet generously with corn flour.
7. After rising, knead the dough briefly again on a floured surface and divide in half.
8. Each of the two pieces of dough work into an oval bread.
9. Place the two loaves of bread side by side on the baking sheet with the dough end facing down and leaving enough space. Cover again with a clean cloth and let rise again for about 30 minutes in a warm place until they have doubled their volume.
10. Preheat the oven to 200 ° C top and bottom heat. Place an ovenproof dish with water on the bottom of the oven.
11. Now cut into the bread on the surface with a very sharp knife 4 times at an angle at a distance of about 3cm and about 5mm deep.
12. Bake on the middle rack for about 40 minutes.
13. Then fall onto a wire rack and do the knock test! If the bread sounds hollow when you tap the underside, then it is baked through.
14. Let it cool down and let it rest for at least 4-6 hours before cutting.