Summary

Ingredients

• 550 g sourdouh (rye)
• 400 g water
• 2 teaspoons salt
• 800 g wheat flour

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Instructions

1. For Thermomix users: only take half of the specified amount and, if necessary, knead in two stages.
2. Mix the sourdough with water and salt thoroughly, add flour, knead vigorously. (Thermomix 5 minutes / bread setting).
3. Let the dough rest for 1/2 hour, knead again by hand, shape into a loaf and let rise with the end up in a proofing basket or other suitable container. This can take up to 2 hours, the dough should have enlarged significantly.
4. Attention: the dough is slightly sticky, please do not knead in additional flour.
5. Heat the oven to 250 ° (top and bottom heat) while heating a baking sheet on the bottom rack. When the temperature is reached, turn the dough out of the proofing basket onto the baking sheet and cut the top crosswise with a sharp knife. Put the tray in the oven and steam it vigorously.
6. After 10 minutes, reduce the temperature to 220 °, after another 1/4 hour lower it to approx. 180 °.
7. Total baking time 1 hour.
8. Tip:
9. Line the proofing basket or bowl with oiled cling film before the dough comes in.