German Rye Bread with Sourdough: Mischbrot

Step 1

In a bowl mix 260 g of rye flour with 280 ml luke warm water.

Step 2

Add 70 g of your sourdough (see instructions for sourdough in the text area above)

Step 3

Stir, cover with cling wrap and set at a warm place for 24 hours.

Step 4

From the Pre-Dough take 70 g off and add it to your jar with the sourdough. Put that jar back into the fridge.

Step 5

In a large bowl mix 260 g rye flour and 240 g wheat flour.

Step 6

Add 10 g salt and the bread spice (optional).

Step 7

Crumble the yeast into the luke warm water and let stand for a few minutes.

Step 8

Add the water-yeast mix to the bowl and knead until you have a dough.

Step 9

Now add the pre-dough to the bowl and mix both doughs together.

Step 10

Put some flour on your countertop and put the dough on top of it.

Step 11

Start kneading by folding the dough from the sides to the center.

Step 12

Cover the surface of a proofing basket or a baking pan with flour and add the dough (smooth side down) to it.

Step 13

Cover with a dish towel and let stand for 60+ minutes - until it has increased it's size a lot.

Step 14

Preheat the oven to 465°F with the baking sheet inside.

Step 15

Remove the hot baking sheet from the oven.

Step 16

Add water to a caserol and place it on a lower rack in your oven.

Step 17

Put the bread (withour the proofing basket!) onto the hot baking sheet and place it in the oven.

Step 18

After 10 minutes reduce the oven temperature to 390°F and bake for another 40 minutes.

Step 19

About 10 minutes before the baking time is over, check if the bread is turning too dark. If so, cover it with aluminum foil for the last 10 miuntes.

Step 20

Let the finished bread cool, eat it warm with butter and later with whatever you like.