Plain Whole Grain Sourdough Bread, Small

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 14 hrs 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough: (pre-dough)

  • 420 g rye, coarsely round
  • 150 g douh (sourdouh)
  • 430 ml mineral water, carbonated, room temperature

For the dough: (main dough)

  • 1 ½ teaspoon sea salt, up to 2 teaspoon
  • 280 g wheat / spelled / rye coarsely round or finely round
  • Sunflower seeds, flax seeds, sesame seeds, 1 teaspoon each
  • Anise + fennel, linseed, sesame, 0.5 teaspoon each
  • Coriander + caraway seeds whole or ground, 0.5 teaspoon each OR
  • 1 bag / s spice mix for bread
  • 2 tablespoon oil, sunflower / olive oil
  • Semolina, whole grain semolina or grist
  • Fat, for the pan + lid
Plain Whole Grain Sourdough Bread, Small
Plain Whole Grain Sourdough Bread, Small
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Instructions

  1. Pre-dough: 420 g rye coarsely ground, 1 teaspoon honey, 150 g sourdough + 430 ml lukewarm water stir together. Cover the pre-dough and let it ferment at room temperature for 8-12 hours, preferably overnight.
  2. Grease the pan well (olive oil) + sprinkle with whole grain semolina.
  3. Main dough: 1 ½ -2 teaspoons sea salt, season to taste, 280 g wheat / spelled / rye coarsely ground can also be finely ground, possibly 1 teaspoon each of sunflower seeds, linseed + sesame. As well as ½ teaspoon anise + fennel, coriander + caraway (with or without spices), caraway is usually enough for me, whole or ground, add everything to the pre-dough + mix well, then stir in the olive oil.
  4. Pour the dough into the pan, press firmly + smooth out. Use a spatula to loosen the upper half of the dough from the edge + press towards the center until it is the same dia as the bottom of the pan. Cover the dough again and leave it to rise for 1-2 hours (with pure rye dough it is not so enormous that it will rise).
  5. Bake on level 1 ½ of three possible levels, covered, for about 50 minutes, until the dough no longer sticks to the surface, put the kitchen board on top, turn the pan, let the bread slide back into the pan. Bake for 20 minutes + possibly more, so that it bakes really well.
  6. Splash / spray the surface with water. Let it slide onto a cake rack and spray the other side with water. Let cool down.
  7. If the oil has been forgotten, let it rest for 2-3 days before cutting. Prep time: approx. 20 minutes, resting times: 9-14 hours, baking time: approx. 70 minutes.

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