Whole Rye Bread

Ingredients

• 350 g whole rye flour
• 150 g rye groats
• 250 g whole wheat flour
• 5 g dry yeast
• 50 g beet syrup
• 100 g liquid natural sourdough (from the health food store)
• 2 tbsp coarse bread seasoning
• 1 tsp salt
• flour for working

Instructions

1. 1.

   Add whole rye flour, groats and whole wheat flour to a bowl and create a well in the center. Add the yeast, stir with the syrup and 150 ml lukewarm water. Add the natural sourdough, bread seasoning and salt, then knead with about 250 ml water into a firm dough. Cover and let rest for 1 hour.

2. 2.

   If needed, lightly oil the loaf pan. Knead the dough again on a floured surface, shape it long and place it in the loaf pan. Let rise for another 30 minutes.

3. 3.

   Preheat the oven to 200 °C (180 °C fan; gas: level 3). Brush the dough with water, cover with foil, seal and bake for 30 minutes. Remove the foil and bake for an additional 40–50 minutes until done.

4. 4.

   Remove the whole rye bread from the oven, let it cool briefly, turn out of the pan and allow to cool completely.