Dark rye bread with organic flour and some small part sourdough (bio roggenbrot). Only one short rise, similar to a Grant loaf. 100 % based on recipe with same name in “Country Bread” from “Linda Collister” and “Anthony Blake”.
- 400g organic coarse wholemeal rye flour
- 100g organic coarse wholemeal flour
- 50 g sourdough, I used half of stored starter and replaced with equal flour and water
- 20 g yeast
- 300 ml water
all ingredients should be warm.
1. (Thu 20:20) Mix both flours in a bowl.
Crumble the yeast with some of the flour, add the sourdough and three quarters of the water. Mix everything in the bowl. Add as much water as needed to get a sticky dough.
Turn out on working surface and start to knead. Instead of flour I used the remaining water to wet surface and hands while kneading. When the dough gets drier, pour some drops on the surface. You probably could use olive oil as well. Knead for 7-10 minutes in total.
Form into flat round loaf, and leave to rise on a greased tin for 30 minutes. Environment should be warm, can be in a plastic bag (I used the microwave after heating some water).
2 (Thu 21:05) Score the bread or make a pattern in the center.
Bake in an oven at 200 C for 45 minutes. check by tapping underneath, should sound hollow.