Sourdough, Rye and Wheat Mixed Bread Baked in Pot

Summary

Ingredients

• 100 g rye sourdouh
• 500 g wholemeal rye flour
• 400 g whole wheat flour
• 50 g wheat semolina
• 1 teaspoon fennel
• 1 teaspoon caraway seeds
• 1 teaspoon coriander
• 25 g salt
• 100 g flaxseed
• 730 g water, lukewarm, not above 30 ° C

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Instructions

1. How to prepare and care for sourdough can be found in various forums on CK, don`t lose heart if you are at the beginning - it will be! And it`s worth it. Homemade bread is not only better in taste, it is simply wonderful to eat or enjoy something that you have created yourself.
2. Good bread takes time.
3. This bread takes about 24 hours, as the sourdough is made in three stages. This adds flavor and makes the dough rise well.
4. I have given times for orientation, the way I roughly handle it. Alternatively, you can create a schedule backwards, as it suits the respective needs / framework conditions.
5. Day 1:
6. approx. 2 p.m.
7. Take the sourdough out of the refrigerator and, if necessary, let it acclimate (does not have to be).
8. Put in a bowl and add 100 g wholemeal rye flour and 100 g lukewarm water and mix with a spoon so that no pockets of flour are visible.
9. This dough should rest covered (plate / lid) for 6 - 8 hours at approx. 30 ° C. I put the bowl in the oven and turn on the lights.
10. approx. 10 p.m.
11. Add 100 g of rye flour and 100 g of lukewarm water to the dough, mix again and let stand for another 6 - 8 hours at room temperature (approx. 22 ° C).
12. Day 2:
13. approx. 6 a.m.
14. Add another 100 g rye flour and 100 g lukewarm water and mix. Now let the dough continue to mature in a cool place. I put the bowl in a cool room (about 18 ° C).
15. approx. 11 a.m.
16. After 4 - 5 hours it is now time to finish the dough. First remove 100 g of the sourdough, pour it into a clean glass and place in the refrigerator. This is the item to be set for the next bread. Now add the following ingredients:
17. 200 g wholemeal rye flour
18. 400 g whole wheat flour
19. 50 g semolina added (the semolina does not have to be and can be replaced with 50 g whole wheat flour)
20. 25 g of salt
21. 100 g of flaxseed
22. Grind the fennel, caraway and coriander and add as a bread spice. You can also use bought bread spices, but I always grind it fresh because freshly ground spices offer more flavor.
23. Add approx. 430 g of lukewarm water.
24. Now I let the dough knead in the food processor for about 10 minutes on slow speed with the dough hook. The result is a sticky dough that does not come off the rim or bottom of the bowl (like conventional yeast dough, for example).
25. Push it together again and again, the dough likes to push itself up on the edge. If the dough is well mixed, let it rest covered for about 30 minutes, longer is ok, but it shouldn`t be less.
26. Then (around 12.00 p.m.) the dough is then tipped onto a work surface well dusted with semolina or flour. Dust the dough from above with semolina / flour and knead with dry or floured hands. Always make sure that there is enough flour / semolina under the dough. I always knead the dough away from me with the heel of my hand and push it back together. Then turn 90 ° C and repeat several times until it has a certain tension. I finish the last round by pinching the resulting seam (the end) at the top.
27. Now line a proving basket (or a bowl) with baker`s linen - a fresh household towel / drying towel will do the same - and put the dough in with the end up. Now he can rest and walk for about 3 hours.
28. When is the dough ready for the oven? It is best to try the finger test, poke a finger into the dough.
29. - If the dough comes back immediately, it is not ready yet
30. - it goes slowly, approx. 3/4 back, is it almost ready, can possibly also already in the oven
31. - if it only goes back 1/4 to 1/2 I bake
32. Preheat the oven to 250 ° C top and bottom heat and put a cast iron saucepan with a lid in it. Once the oven has heated up, tip the dough into the pan with the end, possibly cut the top (depending on the shape either at an angle to the longitudinal axis or crosswise in the case of a round shape), put the lid on and bake for a good 60 minutes. The incision enables a great bulge, there the dough spreads out well during baking. If you don`t cut in, the bread will tear in some places and you get a rustic look.
33. The bread is ready when the crust is dark brown and the bread sounds hollow when you tap the bottom.
34. Remove from the pot and let cool down on a wire rack.
35. Variants:
36. Herbs (thyme, nettle), grated carrots, seeds (sunflowers, pumpkin ) etc. There are no limits to your imagination.

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