Wholemeal Rye Bread with Sourdough

Summary

Ingredients

For the sourdough:

• 50 g items to be set
• 350 g rye flour
• 350 ml water, lukewarm

For the dough:

• 550 g rye flour
• 250 g wholemeal rye flour
• 30 g salt
• 650 ml water, lukewarm
• 3 handfuls flax seeds
• 3 handfuls pumpkin seeds
• 3 handfuls sunflower seeds
• 2 teaspoons bread spice mix

Moreover:

• 1 tablespoon rye flour

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Instructions

1. The day before, prepare the sourdough made from rye flour, water and pitchers and cover and let rise for at least 15 hours. Remove 50 g of new items before use.
2. This makes 700 g of sourdough that will be used for the bread.
3. Grind the bread spices as fresh as possible in a spice grinder. Depending on your taste you can use more or leave it out. Put the sourdough and the remaining ingredients in a large bowl and knead in a food processor for a few minutes until a homogeneous dough is formed.
4. Prepare a metal springform pan. Spread out a sheet of baking paper and spread 1 tablespoon of rye flour from the center so that at least the base of the springform pan is covered with rye flour.
5. Place the sticky bread dough on the floured surface of the parchment paper and lift the parchment paper into the springform pan. Fold the paper over the edges of the springform pan so that the entire edge of the springform pan is covered by the paper. This prevents scorching. Evenly distribute the dough in the springform pan with a moistened wooden spoon and smooth it out.
6. Bring about 1 liter of water to the boil. Place the springform pan on a rack on the middle rail of the oven. If possible, place one or more small baking tins with water next to it. These remain in the oven during the later baking process. Place a baking sheet on the lower rail of the oven and pour in the boiling water. This ensures the necessary temperature and humidity for the fermentation process. Close the oven and let the bread dough rise for about 4 hours. The volume of the dough should roughly double. Depending on the shape of the sourdough on the day, this can go faster or take longer.
7. Immediately before baking, take the baking sheet with the water out of the oven. Do not preheat the oven. Bake for 35 minutes at 260 ° C. Then reduce the temperature and bake for 15 minutes at 200 ° C. Use a flower sprayer to inject water into the oven more frequently during the first 45 minutes. Then bake for 30 minutes at 160 ° C fan oven. 10 minutes in the switched off oven.
8. Take the springform pan out of the oven and press the bread out. Remove the parchment paper immediately. The bread is ready when it sounds hollow when you tap the underside. Let cool on a wire rack.
9. The bread reaches its best consistency after approx. 24 hours. After a few days it is still easy to cut and juicy. Store with the cut side down on a wooden board and cover with a clean kitchen towel.
10. Here is my recipe for making sourdough for the first bread:
11. day 1
12. 100 g rye flour
13. 100 ml of lukewarm water
14. Mix in a large bowl with a wooden spoon (not a wooden one) until the flour is no longer dry.
15. Cover the bowl and place it in the warmest possible place during the night (18-24 hours) (no blazing sun, no more than approx. 35 degrees),
16. day 2
17. 100 g rye flour
18. 100 ml of lukewarm water
19. Add to the dough, stir while damp, cover and keep warm overnight.
20. Day 3
21. 250 g rye flour
22. 250 ml of lukewarm water
23. Add to the dough, stir while damp, cover and keep warm for approx. 48 hours.
24. Then the sourdough should be ready. It should smell slightly sour, have risen with bubbles on the surface and crackle when stirred.
25. This is now the finished sourdough that can always be propagated.
26. Before using, please always remove 200 g sourdough and store in a Tupperware jar with a lid in the refrigerator as cool as possible.
27. If available, use the freshness compartment / 0 ° compartment
28. Increase the sourdough (for all subsequent breads)
29. the 200 g sourdough from the refrigerator
30. 350 g rye flour
31. 350 ml of lukewarm water
32. Stir wet and cover and let rise for approx. 18 - 24 h (warm). Finished
33. Before using, remove 200 g of sourdough and return to the refrigerator.
34. If possible, the sourdough required is made in the bowl that is also used to mix the bread dough together.

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