Mixed Rye Bread with Sour and Pre-dough

Summary

Ingredients

For the dough: (pre-dough)

• 130 g wheat flour, type 1050
• 130 g water
• 1 g yeast, fresh

For the dough: (sourdough)

• 38 g items to be set
• 360 g wholemeal rye flour
• 380 g water

For the dough: (bread dough)

• 145 g wheat flour, type 1050
• Mix 650 g rye flour type 997, alternatively 500 g type 997 and 150 g type 1370
• 13 g yeast
• 28 g salt
• 380 g water
• 7 g bread spice mixture (fennel, caraway, coriander, anise, etc.)

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Instructions

1. Prepare a pre-dough from the first 3 ingredients and let it mature for about 16 hours at room temperature.
2. Then mix the next 3 ingredients into a sourdough free of lumps and let it mature for 15 to 18 hours until it is nicely covered with bubbles. I put the bowl in the oven with the lamp on.
3. When everything is ready and ripe, I start with the bread dough as follows:
4. First mix the pre-dough, then the sourdough, the 650 g rye flour, 145 g wheat flour, 13 g yeast and about 380 g water and knead with the kneading machine for about 5 minutes.
5. Now add the salt and spices and knead for another 3 to 5 minutes. Do not knead too much. The dough shouldn`t be too soft.
6. Let the dough rest for half an hour and then tip it onto a floured board or table top. Knead, grind round and put it in a proofing basket with the end facing down. Cover and let ferment for an hour.
7. In the meantime, set the oven to the highest setting. My oven goes up to 250 ° C.
8. When the dough has risen nicely, put the dough in the oven. I test it with the nudging method: you press your finger into the dough. When the dent closes again, it`s time to put the bread in the oven.
9. Immediately after shooting into the oven, pour a cup of water on the bottom of the stove to create nice clouds. After a quarter of an hour, drain the steam and turn the temperature down to 220 °. Bake for another 45 minutes and, for the last 5 minutes, open the oven door a little using a wooden spoon that I put between the oven and the oven door. This gives the bread a nice crust.
10. At the end of the baking time, take the bread out of the oven and do the knock test. It should sound hollow when you tap the bottom.
11. If you want it nice and crispy, let the bread cool down without a cover.
12. If you`d prefer a softer crust, cover it with a tea towel until it cools down.

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