German cuisine · Dough, Pasta & Rice

Rye Sourdough Mixed Bread

Hearty bread made from rye and wheat flour with sourdough, with a crisp crust and long-lasting freshness.

Ingredients · for 8 servings

• 150 g sourdough starter
• 350 g rye flour
• 250 g wheat flour (type 550)
• 380 ml lukewarm water
• 12 g salt
• 1 tsp caraway seeds
• 1 tbsp sugar beet syrup
• 2 tbsp flour for shaping

Instructions

1. Mix the sourdough starter with 200 ml water and the rye flour and let stand covered at room temperature for 3 hrs. until it visibly bubbles (can also sit overnight).
2. Add the wheat flour, remaining water, salt, caraway seeds and sugar beet syrup and knead vigorously for 8 min. until a sticky but cohesive dough forms.
3. Let the dough rest covered for 60 min., then shape into a round on the floured surface and place seam-side up in a floured proofing basket.
4. Let rise for another 60 min. until fine cracks appear in the dough, and meanwhile preheat the oven with a baking sheet to 250°C top/bottom heat.
5. Tip the bread onto the hot sheet, pour a cup of water onto the oven floor and bake for 15 min., then lower to 200°C and bake for a further 40 min. until done.
6. The bread is done when it sounds hollow when tapped on the bottom – let cool completely on a wire rack before slicing.