Spicy Sourdough Bread

Summary

Prep Time	10 mins
Cook Time	1 hr
Total Time	3 hrs 10 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

100 g rye flour (whole wheat flour)
100 ml water
50 g items to be set
350 g wheat flour or spelled (wholemeal flour), or mixed
210 ml water, lukewarm
1 tablespoon, leveled herbal salt, fine
1 teaspoon, heaped coriander or bread spice, ground
1 sachet dry yeast

Instructions

Prepare the sourdough and leave in a warm place for 24 hours. Remove 50 g of it and keep it again as an ASG.
Sourdough, wheat o./u. Add spelled flour (if necessary dry yeast) and spices. Gradually pour in the water. Knead the dough well and leave it covered in a floured proofing basket until the dough has enlarged significantly (about 1.5 - 2 hours). Turn the bread out onto a baking sheet lined with baking paper, cut into it and sprinkle with sunflower or pumpkin seeds as desired.
Preheat the oven to 250 ° C (convection), then switch to top / bottom heat.
Shoot the bread. Swath vigorously. Pre-bake for 10 minutes, then reduce the temperature to 200 ° C and bake for another 45 - 50 minutes. Do a knock test.
Let the bread cool well on a wire rack.
(If you want the bread a little looser, you might want to add a bag of dry yeast to the dough.
Sunflower or pumpkin seeds can also be mixed in with the wheat / spelled flour).

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