In the evening, make a sourdough from the lukewarm water, 190 g wholemeal rye flour and anstellgut (does not need to be weighed), cover it well and let it mature warm for 10-12 hours.
If the leaven is very strong, 6 hours is enough - then the leaven can be prepared in the morning and baked in the afternoon. I put it in the oven with the lamp on and stick a wooden spoon in the door to keep the temperature from rising too high. I get around 28 ° C this way.
The next morning, dissolve the salt in lukewarm water, weigh out 380 g of sourdough and add it to the water (the rest is put in the refrigerator for the next baking day), and now add all of the flour. Mix all ingredients evenly with the dough hook of the hand mixer, about 5 minutes are enough. The dough is so moist and sticky that it can hardly be kneaded by hand.
I`ve never done it before, but I also get such a fragrant, tasty bread with a loose crumb. If your own sourdough is not so strong, add 20 g of yeast if necessary.
Let the dough rest in the bowl for about 30 minutes. Then place in a greased 30 cm loaf pan (kneading again is not necessary), smooth the top with a wet hand and, if necessary, use the edge of the dough scraper to make a pattern. Then place in the oven as described above for the sourdough and let rise, cover with a cloth or foil so that the surface does not dry out.
This takes 1-2 hours or longer, depending on the ST`s shoot strength (but much shorter with yeast, then you have to check again and again). The dough has then almost exactly reached the top of the pan. Do not let it rise too long, otherwise the bread will collapse again while baking.
When the dough has risen enough, take the mold out of the oven and preheat the oven to 250 ° C. Let the drip pan heat up on the bottom rail.
When 250 ° C is reached, slide the bread into the rack directly above the drip pan and at the same time pour almost 1 liter of boiling water into the drip pan. Attention! The steam clouds are very hot!
Bake for 15 minutes at 250 ° C, then switch down to 190 ° C and remove the drip pan. The bread can now be pushed onto the bottom rail. Bake for 45 minutes to the end.
5-10 minutes before the end of baking I like to take the bread out of the mold and place it on the wire shelf until the end of the baking time, so that the sides and bottom are also browned a little. After baking, let cool on the wire rack.
For the experts: the bread has a dough yield of 170, a good value for pure wholemeal bread. The crumb is very fluffy and light and the bread is very juicy without being soggy.
Of course, this is just the basic recipe. If you like, you can add seeds or bread spices. We like it that way, also like it just cooled down and just spread thick butter on it.
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