Summary

Ingredients

• 300 g rye flour type 1150
• 200 g spelled flour type 630
• 100 g wheat flour type 550
• 150 g whole wheat flour
• 0.25 ¼ cube yeast
• 1 packet sourdough, 75 g
• 1 ½ teaspoon baking malt
• 0.5 teaspoon ½ bread spice mix
• 1 teaspoon sugar beet syrup
• 1 teaspoon butter
• 15 g salt
• 480 ml water, lukewarm
• Flour for the bowl or the proofing basket

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Instructions

1. Mix the flours, baking malt and bread spices in a bowl. Press a deep recess into it. Crumble in the yeast. Dissolve the sugar beet syrup in the water and carefully pour over the yeast. Let rest for about 15 minutes.
2. Now add the salt, the butter (as soft as possible) and the sourdough and knead everything on level 1 in the food processor for at least 10 minutes. The same of course also applies to the manual work. A long kneading time is important so that the adhesive protein becomes active.
3. After kneading in the food processor, briefly roll the dough by hand on a floured surface and shape it into a lump. Now let it rise in a large bowl, covered with a lid or a damp cloth, for at least 1 hour, until the volume has about doubled.
4. However, you can vary the walking time - one hour at warm temperatures (heating or slightly warm oven) or several hours at a room temperature of around 20 ° C.
5. Then vent the dough (press the gases out of the dough with your hands - do not knead any more) and tighten the dough piece by folding it at least 10 times (always from corner to corner).
6. Now sprinkle a bowl or, if available, a proofing basket well with flour. I don`t have a proofing basket and the bread is always an eye-catcher. Put the dough in with the end down and cover with a damp cloth and let rise for another 1 - 2 hours.
7. In the meantime, preheat the oven to 220 ° C (top / bottom heat). I always preheat a roasting pan with a lid in the oven, in which my bread is then to be baked. Of course, you can bake the bread on a tray or a pizza stone or in a cocotte or in a Roman pot, etc., but my bread is made in the roaster.
8. When the oven and roaster are at the right temperature, remove the lid from the roaster (caution - hot!) And put the dough in with the end facing up. Put the lid back on and bake the bread for about 45 minutes. And don`t give in to curiosity when the wonderful scent wafts through the house!
9. After the baking time, remove the lid and marvel at the masterpiece. Depending on your taste, bake for a few minutes without a lid so that the crust may darken.
10. Take the pan with the bread out of the oven and let cool down a little. Then you can take the bread out of the pot. If you now tap the underside of your bread, it should sound hollow, then it is perfect and you can enjoy it.
11. Another note: The bread cannot be cut so well when it is warm, so be patient.