Summary

Ingredients

• 500 g sourdouh (rye)
• 300 g rye flour, 997
• 500 g wheat flour, 1050
• 450 ml water
• 10 g yeast
• 1 teaspoon sugar
• 20 g salt
• 2 tablespoon caraway seeds
• 1 teaspoon caraway powder
• 1 teaspoon coriander powder

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Instructions

1. Dissolve the yeast in the lukewarm water with the sugar. Then add the remaining ingredients and knead with the food processor for 5 - 7 minutes. Cover and let rise for a good 2 hours until the dough has visibly enlarged.
2. Then fold well on a floured surface, place in a proofing basket and let rest for another 30 - 60 minutes.
3. Preheat the oven to 230 °. Tip the bread onto the baking sheet lined with baking paper. Spray with water, slide in and reduce the temperature to 200 ° after 15 minutes. In the meantime, spray several times with water and bake for another 45 - 50 minutes.