Roggenbrot

Ingredients

• 1 packet liquid natural sourdough (150 g)
• 350 g rye groats (Type 1800)
• 50 g whole grain rye groats
• 350 g wheat flour (Type 1050)
• 1 packet dry yeast
• 1 tsp sugar
• 2 tsp salt
• 1 tsp herbs de Provence
• 1 tsp anise seeds
• 2 tbsp sunflower oil
• flour (for handling)
• 1 egg white (for brushing)
• 1 tbsp whole grain rye groats

Instructions

1. 1.

   Place the sourdough packet in lukewarm water for about 20 minutes. In a bowl mix the groats and flour with dry yeast. Add 175 ml lukewarm water and the sourdough. Add sugar, salt, oil and just enough additional water (about 175 ml) to allow the dough to absorb it.

2. 2.

   Knead on a floured surface for about 10 minutes. Cover and let rest for 1 hour.

3. 3.

   Knead the dough with herbs and anise and shape into a round loaf.

4. 4.

   Dust a baking basket with flour and place the dough inside, covered, for another hour. Then transfer to a baking sheet lined with parchment paper and bake in a preheated oven at 200°C (bottom) for about 45–50 minutes.