Summary

Ingredients

• 500 g wheat flour type 1050
• 250 g rye flour type 1150
• 20 g yeast
• 10 g powdered suar
• 30 g honey, more liquid
• 15 g butter
• 75 g sourdouh, more liquid
• 20 g salt
• 500 ml water, lukewarm or room temperature
• Oil for the bowl
• Flour for working and for dusting

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Instructions

1. Crumble the yeast and dissolve it with the powdered sugar in 2 tablespoons of room temperature water. Mix half of the wheat and rye flour and knead with the water (preferably with a dough hook).
2. Do not add the yeast mixture to the flour-water mixture yet! Let the pre-dough rest for 30 minutes.
3. Now add the yeast mixture with the other half of the wheat and rye flour, the liquid honey, the butter and the liquid sourdough to the pre-dough and mix on a low level for about 2 minutes. Sprinkle in the salt and knead everything on a medium setting for about 5 minutes.
4. Put the dough in a lightly oiled bowl and cover with a kitchen towel and let rise for 45 minutes.
5. Place the dough on a lightly floured work surface and shape into a round loaf with floured hands. Dust with a little flour and place on a baking sheet lined with baking paper. Cover and let rise for another 45 minutes.
6. Preheat the oven to 250 ° C (top / bottom heat). Place a bowl of boiling hot water on the bottom of the oven. Bake the bread in the lower third for 10 minutes. Reduce the temperature to 200 ° C and bake for another 50 minutes. (Air circulation not recommended).