Mirja`s Mixed Breads

Summary

Ingredients

For the sourdough:

• 100 g rye flour, coarse or fine
• 100 ml water
• 1 tablespoon buttermilk, or kefir

For the dough: (pre-dough)

• 350 g rye flour, fine
• 5 g yeast, fresh
• 150 ml water, lukewarm

For the dough: (main dough)

• 100 ml water, lukewarm
• 21 g yeast, fresh
• 750 g wheat flour type 550 - 1050
• 200 ml water, lukewarm
• 1 teaspoon caraway powder
• 1 teaspoon coriander powder
• 1 ½ tablespoon salt
• 100 g flour, for kneadin and shapin

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Instructions

1. On the first day, use the rye flour, water and buttermilk to make a smooth dough and leave to stand in a warm place covered with foil. Stir every few hours.
2. On the second day, dissolve the yeast in lukewarm water. Knead together with the flour and approx. 75 g of the sourdough. Cover and let rest overnight. Put the remaining sourdough in a clean jar and store in the refrigerator until the next baking. The sourdough lasts quite a long time, but it should be fed with flour every now and then.
3. On the third day, dissolve the yeast in 100 ml of water. Knead the yeast water with the flour, salt, caraway seeds, coriander, the pre-dough and about 200 ml of lukewarm water - more or less depending on the flour. This works best with a food processor, because the dough is quite sticky. Cover and let rise in a warm place for about 1 hour.
4. Place the dough on a floured work surface and knead with flour to form an elastic, soft dough and fold it so that there is some tension in the dough. Cover and let rise for another hour.
5. Knead and fold again after the hour. Divide the dough into two equal pieces and shape into round loaves. Place in proofing baskets, sprinkle with flour and cover and let rise for another hour.
6. Preheat the oven to 250 ° C fan oven. Pour a cup of water into the hot oven or use a flower syringe to squirt water into the oven to create plenty of steam. Place the loaves of bread on a baking sheet, cut the surface with a sharp knife, sprinkle with water and place in the oven. Bake for 10 minutes at a falling temperature and then bake for about 10 minutes at 200 ° C until the desired brown color. Do a knock test.
7. You can all shorten the waiting times, but the longer the sourdough has time to develop, the better the bread will be. The bread stays wonderfully soft and juicy. I start with the sourdough on Friday, make the pre-dough on Saturday and then have Sunday as the baking day. So we always have fresh bread at the beginning of the week.

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