Rye and Wheat Sourdough Bread

The original recipe is called "Dombrot" ("Cathedral Bread") because it was decorated with a bread stamp saying "IHS", for "Iesus Hominum Salvator" (latin for "Jesus, savior of mankind"). Since I don't have a stamp I'm just calling it a rye sourdough bread. ;-) It's relatively easy to make with very few ingredients, the rye sourdough being the most "advanced" one.

Sourdough

• 260g (9 1/8oz) whole grain rye flour
• 208ml (7oz) water
• 26g (1oz) rye sourdough starter

Combine all ingredients in a mixing bowl and stir well. Cover and let rest at room temperature for 16 hours. I had enough sourdough already, so I just used 465g of my whole grain rye sourdough.

Main Dough

• Sourdough
• 240g (8 1/2oz) whole grain rye flour
• 170g (6oz) medium whole grain wheat flour or Graham flour
• 245ml (1 cup) water
• 14g (2 tsp) salt
• 10g fresh yeast or 1 1/2 tsp Active Dry Yeast, 3/4 tsp of sugar and 40ml (1 1/4oz) of water, mixed and let stand for about 10 minutes 
• 1 tsp barley malt powder (optional, helps the yeast rise)
• 1 tsp rye malt powder (optional, for coloring)

Combine all ingredients in a mixing bowl and knead with the dough hook for 7 minutes. Cover with lid or plastic wrap and let rest at room temperature for 30 minutes.

On a floured surface form the dough into a round shape and transfer to well floured banneton. Cover with plastic wrap and let the dough proof at 90°F (32°C) for 1 hour. You get get to that temperature by putting the banneton into the oven with just the light on.

Preheat oven to 485°F (250°C).

Place parchment paper on a baking sheet and turn dough over onto the sheet. In the off-chance you have a bread stamp, oil it and stamp the bread. Transfer into oven on second rack from the bottom and spray in some water. Bake for 15 minutes.

Open the oven door shortly to let out the steam, reduce temperature to 360°F (180°C) and bake with falling temperature for another 40 minutes.

To check if the bread is done, knock on the bottom, it should sound a little hollow. Let cool on a cooling rack.

Original recipe (German language) on ketex.de