Hearty Mixed Rye Bread with Sourdough

Summary

Ingredients

For the pre-dough:

• 200 g rye flour type 997 or type 1150
• 200 g water, lukewarm
• 2 tablespoon sourdough, ready-made or prepared yourself

For the main dough:

• 280 g sourdouh, from pre-douh
• 420 g wheat flour type 550
• 140 g rye flour type 997 or type 1150
• 14 g salt
• 16 g fresh yeast
• 350 g water, lukewarm
• 5 tablespoon grains, mixed, to taste

Print Recipe Pin Recipe

Instructions

1. Mix the ingredients for the pre-dough in a tupper bowl and cover and leave to stand in a warm place for about 18 hours.
2. The next day, for the main dough, add the ingredients to the mixing bowl of the food processor. Add the pre-dough and knead everything for about 5 minutes. Finally knead in the grains.
3. Put the dough from the bowl on the floured worktop and knead briefly until smooth. Flour a proofing basket and put the dough in it. Cover and let rise in a warm place for about 50 minutes.
4. In the meantime, preheat the oven to 250 ° C top / bottom heat. If you have a pizza stone, you place it on the grid and slide it into the oven on the lower rail.
5. Fill an ovenproof dish with water.
6. Tip the bread from the basket onto the pizza stone. Place the pan in the oven with water and bake the bread for 10 minutes at 250 ° C. Then switch the temperature back to 200 ° C and bake for another 45 minutes, depending on the oven, a few minutes longer.
7. Take out of the oven and let cool on a rack.
8. The bread can be frozen very easily.
9. The remaining sourdough can be kept tightly closed in the refrigerator for about 1 week and can be used again for a pre-dough.