Whole Grain Rye Bread with Sourdough, Tyrolean Style

Summary

Ingredients

• 500 g sourdouh, (rye sourdouh)
• 1 teaspoon honey, more liquid
• 400 g wholemeal spelled flour
• 350 g wholemeal rye flour
• 450 ml water, lukewarm
• 2 teaspoons salt, (Himalayan salt)
• 7 g dry yeast
• 2 teaspoons bread spice mix, (coriander, fennel, caraway)

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Instructions

1. Make a three-tier sourdough from wholegrain rye flour, spring water and a teaspoon of honey.
2. Put whole spelled flour, rye flour, Himalayan salt, dry yeast and the bread spices in a bowl and stir with a wooden spoon. Add the lukewarm water and the sourdough and knead everything into a dough with the kneading sticks of a mixer. Then wet your hands and knead the dough. Shape into a ball, return to the bowl and cover the bowl with a clean cloth. Let rise for 2 hours.
3. Spread a little scattered flour on the work surface and on the bread, then flour your hands. Knead the dough under tension and then shape it into a long loaf. The kneading crease created by the tension kneaded bread should be at the bottom. Place the bread on a parchment-lined baking sheet. Use a sharp knife to cut a pattern of scales into the bread. Let the bread rise for another 60 minutes.
4. In the meantime, preheat the oven to 200 degrees.
5. Bring water to a boil in a small saucepan, pour the water into a metal bowl and place the bowl in a corner of the oven. Put the baking sheet with the bread on the second rail from the bottom into the oven, adjust the temperature to 180 degrees and bake the bread for 50 minutes.
6. I use spring water to bake bread.