Savory Sourdough Rye Bread

Ingredients

• 1 tsp Honey
• 450 g whole grain rye flour
• 200 g whole grain wheat flour
• 1.5 tsp salt
• 1 tsp ground coriander seeds
• 1 pinch ground caraway
• 1 packet dry yeast

Instructions

1. 1.

   For the sourdough, mix 250 ml warm water and honey, add 150 g rye flour, and stir with a wooden spoon into a smooth dough. Cover loosely and let sit in a warm place at least 20 °C for three days; stir vigorously morning and evening: the starter will ferment, form bubbles, and increase in volume. The finished starter should be thick‑flowing, smell freshly sour, and bubble.

2. 2.

   Next, combine both flours with salt, spices, sourdough starter, and yeast. Add 250 ml lukewarm water and knead everything into an elastic dough. Cover and let rise in a warm spot for about one hour. Remove the dough from the bowl, knead vigorously on a lightly floured surface, and shape it into a round loaf.

3. 3.

   Place the loaf in a lightly floured proofing basket, cover, and let rest at room temperature for another 30 minutes. Transfer to a baking sheet lined with parchment paper, brush with water, and cut slashes if desired. Bake in a preheated oven at 220 °C (convection: 200 °C; gas: level 3–4) for 10 minutes, then reduce to 180 °C (convection: 160 °C; gas: level 2–3) and bake for an additional 45 minutes; after 35 minutes slightly open the oven door.