Summary

Ingredients

• 300 g wheat flour type 1050
• 175 g rye flour type 1150
• 1 tablespoon salt
• 0.5 ½ cube fresh yeast
• 1 teaspoon, leveled sugar
• 150 ml water, lukewarm
• 1 pack rye sourdough, liquid, 75 g
• 150 g natural yohurt or quark 20% in dry matter or crème fraîche

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Instructions

1. Crumble the yeast in a cup, sprinkle with sugar and stir with some of the water until smooth.
2. Take the yogurt (or any substitute) out of the refrigerator.
3. Mix the flour with the salt in a large bowl. Press a hollow in the middle. Pour in the dissolved yeast and dust with a little flour from the edge. Let rest for 15 minutes.
4. Add the rest of the water, sourdough and yoghurt and knead everything into a smooth dough until it separates from the edge of the bowl. Cover and let rise in a warm place for 30 minutes. The dough should have enlarged significantly. (I put the sealed bowl in the microwave at 200 watts for 4 minutes and then under the covers)
5. Knead the dough. Shape into a ball on a floured work surface. Place the ball of dough on a baking sheet lined with baking paper or in a floured bread proofing basket. Cover and let rise again in a warm place for 30 minutes.
6. Preheat the oven to 220 ° C fan oven.
7. If necessary, turn the dough out of the bread basket onto the baking tray. Brush with water. Cut several times 1 cm deep with a sharp knife at a distance.
8. Slide the tray onto the lowest rail of the oven and bake for 10 minutes. Turn the temperature down to 180 ° C and bake for another 30-35 minutes.
9. The bread is ready when it sounds hollow on the underside of the bread when you tap it.
10. Let cool on a wire rack.