- 100g (3 1/2 oz) whole grain rye flour
- 80ml (2 3/4 oz) water
- 10g (3/8 oz) rye sourdough starter
Combine all ingredients in a mixing bowl and stir until smooth. Cover with lid or plastic wrap and let prove at room temperature for 14-16 hours.
Main Dough
- Sourdough
- 175g (6 1/8 oz) all purpose wheat flour or bread flour
- 175g (6 1/8 oz) whole grain wheat bread flour
- 50g (1 3/4 oz) light rye flour
- 75g (2 5/8 oz) plain yoghurt
- 12g fresh wet yeast or 1 1/2 tsp of Active Dry Yeast, 3/4 tsp of sugar and 40ml (1 3/8 oz) of water, mixed and let stand for 10 minutes
- 12g (1 1/2 tsp) salt
- 15ml (1/2 oz) vegetable oil
- 200ml (6 3/4 oz) lukewarm water
Dissolve yeast in water. Then combine all ingredients in a mixing bowl and give it a stir to mix up all ingredients. Mix with the dough hook on low speed for 8 minutes, increase speed and mix for another 5 minutes. Cover with kitchen towel and let rest at room temperature for 30 minutes.
Quickly knead by hand on a floured surface and form into round shape. Place with seam up in a floured banetton and cover with kitchen towel. Let prove at room temperature for 45-50 minutes.
Place a shallow baking pan on the bottom of the oven and preheat oven to 240°C (465°F).
Cover a baking sheet with parchment paper and turn dough over onto it (seam is now down). Cut a cross about 1cm deep into the surface and place baking sheet in the lower third of the oven. Pour a cup of water into the baking pan below and immediately reduce temperature to 200°C (395°F). Bake for 3 minutes, then open the oven door for 1-2 minutes. Placing a wooden spoon between the oven door and the oven will do the trick. Bake for another 40 minutes.
Let cool on a cooling rack.
Original recipe by Arno Simon, Marie Therese Simon, Alexander Schmidt in "Das große Buch vom Brot" (German language), published by Christian Verlag.
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