Summary

Ingredients

• Sourdough :
• 100 g rye flour 1370
• 100 g water
• Anstellgut, (rye sour)

For the dough:

• 375 g rye flour, 1370
• 125 g spelled flour, 630
• 250 ml water
• 0.5 tablespoon ½ salt
• 1 teaspoon, leveled beet syrup
• 1 tablespoon, leveled bread spice mix (caraway, anise, fennel)

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Instructions

1. Prepare the sourdough mixture in the evening and leave it covered in the warm for about 16 hours.
2. The next day, mix all the remaining ingredients, add the sourdough and knead thoroughly by hand.
3. Don`t forget to take off some ASG beforehand for the next bread.
4. Cover and leave the dough to rest for 1 hour.
5. Then knead again, form a loaf and pack into the proofing basket with the end facing down. Cover and let rise for another hour.
6. After just under an hour, preheat the oven to 220 ° C.
7. Then turn the dough out onto the tray and put it in the oven.
8. Swath well for the first 10 minutes. Then let off the steam and bake for another 25 minutes at 180 ° C.