Summary

Ingredients

For the dough: (sourdough)

• 1 cup wheat flour
• 0.5 ½ cup lukewarm water
• 1 teaspoon sugar
• 2 teaspoons dry yeast (only when making a fresh start)

For the dough:

• 2 cup wheat flour
• 0.5 ½ cup rye flour
• 0.5 ½ cup wheat flour (whole wheat)
• 2 tablespoon grains
• 1 tablespoon caraway seeds, whole or ground
• 1 ¼ cup water, lukewarm
• 1 tablespoon salt

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Instructions

1. For the new make-up of the sourdough, make a smooth dough from wheat flour, water, sugar and dry yeast, stir occasionally and leave to stand for about 24 hours.
2. When baking for the first time, remove 3 tablespoon. For the next baking and store in the refrigerator. Then continue with the 2nd day.
3. Attention: Yeast is only used when making a new batch, not when baking later.
4. On the first day, make a dough like the new batch, but without adding yeast.
5. On the 2nd day, remove 3 tablespoons of sourdough for the next baking and store in the refrigerator. Then use the different types of flour, water, grains, caraway seeds and salt to make a dough that is difficult to tear.
6. So a little dough is always removed on the 2nd day as a starter for the next baking.
7. Pour the dough into the mold, score crosswise and let it rest for approx. 2 hours in the cold oven (4-5 hours also possible) until the edge of the mold is reached or the dough has doubled. Dust with flour if necessary.
8. Set the oven to a baking temperature of 170 ° C top / bottom heat and bake the bread for about 60 minutes in the middle of the oven. Bake for another 10 minutes without a pan and let cool down on a wire rack.