Wholemeal Spelled Bread with Rye Sourdough

Summary

Prep Time	20 mins
Cook Time	1 hr
Total Time	23 hrs 20 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough: (sourdough)

100 g items to be set
150 g rye flour (whole rain)
150 ml water, lukewarm

For the dough:

Wholemeal Spelled Bread with Rye Sourdough

Instructions

Sourdough:
1st stage:
Mix the topping with 50 g wholemeal rye flour and 50 ml lukewarm water and leave to rest for 6 to 8 hours at 26 to 28 ° C (e.g. on a radiator).
2nd stage:
Another 50 g flour are added with 50 ml lukewarm water and stirred into a soft dough, 6 to 8 hours at 22 to 26 ° C (e.g. in a heated room).
3rd stage:
Add another 50 g flour and 50 ml lukewarm water and stir into a soft dough, now let rest for 3 to 4 hours at 18 to 22 ° C (e.g. in the kitchen).
That makes approx. 400 g for further baking.
Bread dough:
First mix all ingredients from sourdough to beet syrup, then knead for about 3 minutes. Let rest for 30 - 40 minutes. In the meantime, spread butter on a loaf pan. After the resting time, stir the dough briefly, place in the loaf pan, pour some water on the surface and, depending on your taste, sprinkle with e.g. sesame or sunflower seeds. Let rise in the oven at max. 50 ° C for approx. 2 hours.
When the dough has risen well, carefully wet the surface well with lukewarm water. Place a bowl of water on the bottom of the oven and preheat the oven to 200 ° C. When the temperature is reached, carefully wet the surface of the dough again with lukewarm water and put the mold in the oven for 60 minutes.
Take the bread out of the oven and wet it again with water. Cover with a kitchen towel and let cool down. After a few minutes, let the bread slide out of the mold onto a wire rack and continue to cool covered, preferably overnight.

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