The ingredients are sufficient for a bread pan with a length of 30 cm or two rectangular cake forms
1st stage:
For the pre-dough, mix 250 g of rye with the sourdough and 1/2 l of lukewarm water at least 38 hours before baking to form a dough.
If ASG consists of a fully sour (finished bread dough), then please soak the bread dough in the water for 2 hours and liquefy it before you add the flour (stir with the whisk).
The bowl should now be covered and in a place at least 20 degrees C warm for 24 hours.
The dough ferments and then looks dirty, like dirty foam it can be.
2nd stage:
Add 250g flour and 250g lukewarm water at least 14 hours before baking.
The dough should now stand for 12 hours, covered of course, after which the dough should already smell sour and be a little sunken.
3rd stage:
At least 2 hours before baking, mix 100g beet syrup with 500g rye meal and pour 3/8 l of boiling water over it
and let stand covered for at least 1 hour.
We mix our sourdough with the 500g flour and take the ASG for the next time.
Now add 1 tablespoon of salt and, if you want, about 1 tablespoon of caraway seeds
and the swollen rye meal (our breakfast piece).
After greasing the pan (line cake tins with baking paper) let rise for another hour, preferably in the oven with the light switched on.
Now preheat the oven to 190 degrees and put the bread in the bottom of the oven. Put another bowl of water in it.
Bake the bread for about 1.5 hours, the edge then protrudes a few mm from the edge. If it is good, leave it to stand in the switched off oven for 1/4 hour then get out of the oven and carefully spray or brush again with water.
When taking it out, knock on the underside, if it is done it sounds hollow.
Let cool completely on a wire rack.
Since this is a very heavy bread, it is advisable to cut it after a day or two.
It doesn’t matter not to stick to the exact times, it will be more sour or hearty.
Ingredients
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