Spicy – Malty Mixed Rye Bread with Sourdough
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 14 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g rye flour, type 997
- 400 ml water, lukewarm, approx. 35 ° C
- 80 g rye sourdouh
- 50 g sunflower seeds, or pumpkin seeds or linseed
- 500 ml beer (black beer), or strong beer
- 450 g spelled flour (whole wheat) or whole wheat flour
- 450 g rye flour, type 997
- 25 g salt
- 5 g caraway powder
- 5 g coriander powder
- 5 g fennel, round
- 5 g Schabzierklee, round
Print Recipe
Pin Recipe Instructions
- Here is a juicy mixed rye bread (final weight approx. 2 kg) that tastes spicy but not spicy. The beer gives it a strong color inside and a slightly malty taste.
- For the sourdough:
- Mix 400 g of rye flour with the water and the topping and let it ferment for 10-14 hours in a warm place (I always put it in the oven and just turn on the light).
- Remove approx. 80 g of the finished sourdough and keep it for the next baking.
- At the same time stir the whole spelled flour with the spices, the sunflower seeds and the beer and leave to swell covered parallel to the sourdough.
- Mix 800 g of sourdough with the beer-spice-seed pulp and process with approx. 450 g of rye flour to make a bread dough. The dough should still be slightly sticky. Let rest for 30 minutes, then grind well (if possible with baker`s starch, not with water).
- Then let the dough rise in a proofing basket covered with a cloth until it cracks slightly on the surface and has roughly doubled in volume. I also do this in the oven with the light on. For me it took 90 minutes for the bread to finish.
- Bake at 250 ° C for 30 minutes, steaming well. The bread spreads a little. Then switch it down to 200 ° C, water the breadcrumbs again vigorously and finish baking.
- After baking, wrap the bread in a clean tea towel and let it cool. The cloth ensures that the moisture stays in the bread better. The crumb remains crispy and crisp.
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