Summary

Ingredients

• 3 tablespoon sourdough
• 300 g rye flour or fine rye meal
• 300 ml water
• 400 g wheat flour or fine wheat meal, possibly more
• 2 teaspoons salt

Moreover:

• 200 ml water
• 2 teaspoons dry yeast
• 0.5 teaspoon ½ clover
• possibly pumpkin seeds or sunflower seeds
• Fat for the shape
• 3 tablespoons water

Print Recipe Pin Recipe

Instructions

1. 1st phase the day before: Mix the sourdough with 300 g of rye flour (can be whole wheat flour) and 300 ml of water in a glass. Min. 8, better 12 - 15 hours at room temperature (in a medium-sized bowl that is not too wide, rather tall and slim, this makes the sourdough better).
2. 2nd phase on the baking day: Remove 3 - 5 tablespoons of the pre-dough and store in the screw-top jar in the refrigerator (the sourdough can be kept in the refrigerator for up to 4 weeks and can also be frozen for a few months).
3. Add to the remaining sourdough: at least 400 g white flour, possibly. 1/2 teaspoon clover, 2 teaspoons salt, possibly 2 teaspoons yeast and 200 ml water. Knead the dough for about 10 minutes (by hand, mixer with dough hook, food processor or bread maker - then use the dough program) until it becomes elastic. The dough is relatively sticky. Cover the bowl well with a lid or leave it in the baking machine.
4. You have to have a sourdough, which is then used again and again after the first day. I now have a good sourdough that no longer needs yeast. It`s faster with yeast, especially watch the baking machine, which sometimes overflows with yeast dough (because it`s a big bread). Then stir quickly (program) and remove.
5. Without yeast (the bread will then have a slightly stronger taste): Let rise for approx. 1 1/2 - 2 1/2 hours, stir the dough briefly and fill a greased dish 1/2 - 2/3. Smooth the dough with 3 tablespoons of water and with the help of a tablespoon (there is still a little water in the mold) and score 1 cm deep at the top.
6. Let rise again (approx. 30 - 60 min.) And bake in the preheated oven (200 ° C) on the grid on the 2nd rack from the bottom for approx. 60 min. (For a large baking pan or 50 min. For 2 small ones ). Take out of the baking pan and let cool down.
7. The walking time depends a lot on the sourdough, just keep checking back the first time. The dough is very sticky. That`s why I prefer to make the dough in the bread maker (dough program). I don`t like baking in the BBA so much, that`s why I take the dough out for baking (to make it easier, start again with the dough program and stop!).
8. I bake the bread a little shorter (5 minutes), take it out of the mold and put it briefly in the oven again. It will then be nice and crispy.
9. I live in New Zealand and they only have toast or soft air bread here. I`ve been using the recipe for years and I always succeed and it tastes like Germany!