Sourdough Bread Without Yeast

Summary

Ingredients

• 300 g rye flour, coarsely round
• 1 cup sourdough, from the baker, small cup
• 800 ml water, lukewarm
• 350 g wheat flour, freshly round
• 350 g rye flour, freshly round
• 1 teaspoon, leveled salt
• 1 pinch (s) cardamom
• sunflower seeds, and / or flax seeds, and / or pumpkin seeds

Print Recipe Pin Recipe

Instructions

1. Mix the rye meal with the sourdough and the warm water.
2. Leave covered for at least 12 hours at room temperature. Preferably overnight.
3. The next morning add the remaining flour with the spices and knead for a good 10 minutes. I always do this with the dough hook first, and finally with my hands.
4. Fill a cup with this dough and store it in a jam jar in the refrigerator for the next bread. The sourdough lasts a good 14 days.
5. Add pumpkin seeds or whatever you like, if you like.
6. Let it rest for another 2-3 hours at room temperature.
7. Preheat the oven to 250 ° C.
8. Pour the dough into a bread pan, a Roman pot or two small loaf pans and press the surface smoothly with your wet hands (the wetter the better!). Then bake for 15 minutes at 250 °, then for 45 minutes at 200 °. I still put a small bowl of water in the oven.
9. Turn the bread out of the mold. It`s done if it sounds hollow when you knock.