Summary

Ingredients

• 200 g rye flour, type 1150
• 200 g wheat flour, type 550
• 300 g wheat flour, type 1050
• 400 g sourdouh, (rye)
• 150 ml water, lukewarm
• 150 ml milk, lukewarm
• 1 tablespoon salt, more or less to taste
• 1 tablespoon sugar beet syrup
• Spice mixture, (bread spice) to taste, 1/2 teaspoon is enough for me
• If the sourdough is very young, 5 g yeast can be left out if the sourdough is active enough

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Instructions

1. Dissolve the yeast in water together with the turnip tops. Then knead all the ingredients together (I leave this process to my food processor) until a smooth and malleable dough is formed. Cover the dough and let it rest in a warm place for about 30 minutes. Then knead again, shape a loaf and place in a floured proving basket. Put the basket in a large plastic bag, inflate it like a balloon and tie it tightly. Let rise in a warm place for 1.5-2 hours. The finger pressure test is very helpful here, as has already been described in the CK.
2. Preheat the oven to 250 degrees. Carefully turn the bread out onto a hot baking sheet, cut into it as desired and put it in the oven. Pour a cup of water on the bottom of the stove and immediately close the door. Then turn the stove back to 200 degrees and bake the bread in 45-60 minutes. Knock on the underside of the bread: if it sounds hollow, the bread is ready.
3. If you don`t like crispy bread, rub the bread generously with water immediately after baking.