Graubrot

The typical German everyday bread: A wheat/rye mix with about equal amounts of the two flour types and made with rye sourdough. There are some variations in the ratio of course, this one is more on the rye side with a little bit of spelt flour to get a slightly more complex flavor; rye sourdough and wheat poolish, very little yeast is added, only to get the wheat poolish started.

Sourdough

• 175g (6 1/8 oz) whole grain rye flour
• 175ml (6 oz) water
• 18g rye sourdough starter

Combine all ingredients in a bowl and stir until smooth. Cover with lid or plastic wrap and let prove at room temperature for 14-16 hours.

Poolish

• 175g (6 1/8 oz) medium ground wheat flour or bread flour
• 175ml (6 oz) water
• 0.2g fresh wet yeast

Dissolve the yeast in the water and combine all ingredients in a bowl and stir until smooth. Cover with lid or plastic wrap and let prove at room temperature for 14-16 hours.

Main Dough

• Sourdough
• Poolish
• 175g (6 1/8 oz) light rye flour
• 60g (2 1/8 oz) white spelt flour
• 12g (1 3/4 tsp) salt
• 12g (1 3/4 tsp) barley malt syrup (optional, to feed the yeast and coloring)
• 1 tsp rye malt powder (optional, for coloring)

Combine all ingredients in a mixing bowl and knead with the dough hook for 5 minutes on low speed, and another 2 minutes on medium speed. Cover with plastic wrap and let prove at 24°C (75 °F) for 1 1/4 hours. At room temperature let it prove an additional 20 minutes to half hour.

On a well floured surface quickly knead the dough and carefully form into elongated shape. Place in a floured banneton with the seam up, cover with plastic wrap and let prove at 24°C (75 °F) for another half hour, possibly add another 15 minutes at room temperature.

Preheat oven to 250°C (485 °F).

Cover baking sheet with parchment paper and turn dough over onto it; the seam is now down. Using a sharp knife cut along the long axis about 2 cm (3/4") into the dough and transfer onto the middle rack of the oven. Spray a lot of water into the oven and bake for 10 minutes. Then briefly open the oven door wide to let out all excess steam and reduce temperature to 190°C (375 °F). Bake for another 45 minutes. If you like a nice crust, open the oven door during the last 5 minutes.

Let cool on a cooling rack.

Original recipe (German language) in "Das Brotbackbuch" by Lutz Geißler, published by Ulmer Eugen Verlag.