Sourdough Bread with Rye Meal

Summary

Prep Time	20 mins
Cook Time	1 hr 25 mins
Total Time	1 d 3 hrs 45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

100 g starter, (sourdouh)
400 ml water, warm (40-45 ° C), possibly a little more water
400 g rye flour, (type 997, 1150 or 1370)
200 g rye meal
400 ml water, hot

For the second dough:

Instructions

Mix the sourdough with 400 ml of warm water and 400 g of rye flour and let stand covered at room temperature for 24 hours. You can leave the pre-dough to stand for 48 hours without any problems.
Put the rye meal in a bowl, pour 400 ml of hot water over it, cover and let soak for 6-12 hours.
Dissolve the yeast in approx. 2 tablespoons of warm water with the sugar. All the ingredients for the second dough, including the dissolved yeast, are now added to the pre-dough. Add the swollen rye meal (the water is completely absorbed) to the dough and knead in the food processor with the dough hook for a good 5-10 minutes. If the dough seems too watery, a little more flour can be added. The dough should be soft, but not runny, with a consistency like firm batter. Cover the dough in the bowl and let rise again for about 1-2 hours.
Preheat the oven to 220 ° C and place an oven-proof bowl of water on the bottom of the oven.
Grease 1 larger or 2 smaller dishes and sprinkle with oat flakes. I like to use a loaf pan and a mini spring form (20 cm), then I have 2 different forms and 2 loaves of bread instead of one large loaf.
Divide the dough into one or two molds and smooth out a little. Sprinkle with flax seeds and / or sesame seeds as desired.
Bake for 25 minutes with top / bottom heat on the middle rack. Reduce the temperature to 180 ° C and bake for another 45-60 minutes. The baking time can vary depending on the oven. I cover the bread with aluminum foil for the last 20 minutes so it doesn`t burn.
To test whether the bread is baked through, you can do a knock test. Put on baking gloves, take the bread out of the mold, turn it over and tap the floor with your finger. If it sounds hollow, the bread is ready.

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