Pure Rye Bread with Sourdough

Summary

Prep Time	20 mins
Cook Time	45 mins
Total Time	1 d 3 hrs 5 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough: (pre-dough)

150 g rye flour, type 1
150 g sourdouh, liquid, own preparation or from the bakin department
1 teaspoon, leveled dry yeast
1 tablespoon turnip greens
150 ml water, lukewarm

For the dough:

400 ml water, lukewarm
4 tablespoon balsamic vinegar, dark, other vinegar to taste
400 g rye flour, type 1150
200 g rye flour (whole rain)
24 g salt
1 teaspoon fat, for the pan

Instructions

Simply mix the ingredients for the pre-dough well and then cover and leave to mature for at least 12 hours at room temperature.
After the 12 hours, mix the lukewarm water and the vinegar with the prepared sourdough. Add the two types of flour and finally the salt and knead everything in well. Knead the dough for approx. 8-10 minutes in the food processor (4 minutes on slow, 4 minutes on fast) or with a hand mixer. Due to the high rye content, the dough is so wet and sticky that it will not be possible to knead it with your hands.
Cover the finished dough in the bowl and let rise for another 60 minutes at room temperature.
Then it is best to fill a large, greased loaf pan with a spatula and let it rise for another hour, if possible in a very low-temperature oven. Before baking, score the bread on the top with a sharp kitchen knife approx. 2 cm deep down the length.
Preheat the oven to 240 ° top and bottom heat (convection not suitable!) While heating a drip pan half filled with water at the bottom of the oven. As soon as the temperature is reached, slide the bread into the hot oven on the middle rack and bake for 10 minutes. Then lower the temperature to 220 ° and bake the bread in about 35 minutes. Be careful when opening the oven door, the water in the drip pan creates very hot steam!

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