Rye Bread with Sourdough

Ingredients

• 1 packet liquid natural sourdough
• 0.5 tsp anise seeds
• 0.5 tsp Fennel seeds
• 0.5 tsp Coriander seeds
• 0.5 tsp caraway seeds
• 400 g spelt flour type 1050
• 400 g whole wheat rye flour
• 1 packet dry yeast
• 1 tsp raw cane sugar
• 2 tsp salt

Instructions

1. 1.

   Warm the sourdough packet in a bowl with lukewarm water for about 15 minutes. Meanwhile, crush anise, fennel, coriander, and caraway finely in a mortar.

2. 2.

   Mix both flours, yeast, sugar, and salt in a bowl. Add about 400 ml lukewarm water and the sourdough mixture, then knead well. If needed, add more lukewarm water or flour.

3. 3.

   Cover the dough in a bowl and let it rise for about 1 hour in a warm place.

4. 4.

   Knead the dough again, incorporating the bread spices. Place the dough in a floured proofing basket, cover, and allow to rise for 1–2 hours.

5. 5.

   Line a baking sheet with parchment paper and shape the rye loaf onto it. Bake at 240 °C (fan not suitable; gas: highest setting) for 10 minutes, then reduce to 200 °C (fan not suitable; gas: level 3) and bake for another 35–40 minutes until the loaf passes a tap test.

6. 6.

   Remove the rye bread from the oven and let it cool completely.