Rye Bread with Sourdough

For the rye bread, mix 300 g of flour with the water and the sourdough in a large bowl by hand.

After mixing all the flour lumps properly so that a gray-brown liquid mass is formed, cover the dough with a kitchen towel and place the bowl in a warm place. Leave to stand for about three hours.

After the three-hour period, add the rest of the rye flour, salt and bread seasoning. Knead everything. The consistency should be rather firm for a bread that is not baked in a loaf pan.

You may need to add a few more grams of flour for the right firmness. Let the finished dough stand again for an hour, covered with a kitchen towel.

Take the dough out of the bowl, shape it on a floured work surface and place it in a well-floured cooking basket or in a bowl lined with kitchen towel.

In this way, the dough must continue to stand for a good hour. When the dough has started to crack on the surface and the volume has increased a little, you can put the bread in the oven.

Carefully turn the bread out onto a tray and lightly remove the flour with a brush. The oven should be preheated to 240°C. Now bake the bread for 10 minutes. If your oven has a steam function, turn it on with medium intensity.

If you do not have this function, simply insert a tray filled with water under the bread. After the 10 minutes, turn off the steam

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