Strong Rye Sourdough Bread

Summary

Prep Time	1 hr 5 mins
Cook Time	2 hrs
Total Time	1 hr 3 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the pre-dough:

400 g rye sourdouh
500 g wholemeal rye flour, medium-fine round
500 g water, lukewarm

For the dough:

150 g wholemeal spelled flour, coarsely round
150 g wholemeal rye flour, coarsely round
150 g wholemeal spelled flour, finely round
100 g seeds your choice, e.., Sunflower, pumpkin, pine nuts, flax seeds
1 tablespoon sea salt
2 tablespoon olive oil
150 g water, lukewarm
Fat for the shape

Instructions

Mix the ingredients for the pre-dough properly in the food processor. Cover with cling film and let rise in a warm place for 12 hours.
After the 12 hours of rising time, mix the dry ingredients for the dough. Add to the pre-dough with the olive oil and lukewarm water and knead everything well in the food processor.
Put the dough in a greased bread pan. I take an extendable bread pan and set it to 34 cm. Smooth the surface with a damp hand.
Now cover again and let rise in a warm place for 12 hours. Set the oven to 170 ° C (top / bottom heat) and bake the bread for 2 hours. After baking, brush the crust with a little water.

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