Rye Bread

Ingredients

• 250 g crushed rye
• 600 g rye flour
• 60 g sourdough starter (ready-made)
• 0.5 packet dry yeast
• 1 tsp salt
• 0.5 tsp Sugar
• 1 tsp bread spice mix
• 1 tsp coarsely crushed anise
• 1 tsp fennel seeds
• 1 tsp coriander

Instructions

1. 1.

   Take 1 tablespoon of the crushed rye and set aside. Mix the remaining crushed rye with the rye flour, sourdough starter, dry yeast, and 0.5 l lukewarm water. Put the rest of the flour in a bowl, make a well, and pour in the sourdough mixture. Let the pre‑starter rise in a warm, draft‑free place for about 12 hours.

2. 2.

   Add salt, sugar, and bread spice mix, then knead everything into a smooth dough. Add a little water if needed. Let the dough rise in a warm spot for about 1–2 hours until it roughly doubles in size. Preheat the oven to 230 °C, knead the dough again, shape it into a loaf, and place it on a baking sheet.

3. 3.

   Score the surface lengthwise once and brush with water. Mix the reserved crushed rye with anise, fennel, and coriander and sprinkle over the loaf. Bake in the oven for about 1.5 to 2 hours, covering with foil if it browns too quickly. Let the bread rest for about 12 hours before slicing so its aroma can fully develop.