Sourdough rye bread

Name: Sourdough rye bread (Roggen-Sauerteigbrot)
Cuisine: German
Ingredients: 80 ml/3 fl oz/⅓ cup warm water; pinch caraway seeds; 15 g/½ oz fresh yeast; 315 ml/11 fl oz/1⅓ cups lukewarm water; 275 g/10 oz/2½ cups rye flour; 150 g/5 oz 1¼ cups wholemeal (wholewheat) bread flour; 150 g/5 oz/1¼ cups unbleached strong white bread flour; 10 ml/2 tsp salt

Roggen-Sauerteigbrot

Preparation info

Makes
1
large loaf

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

Bread is an essential part of German food culture, and much of it is sourdough – naturally leavened by wild yeasts. You can use this recipe to make many variations, adding herbs, spices, onions, garlic and nuts.

Ingredients

For the sourdough starter

75 g/3 oz/¾ cup rye flour
80

Europe
Germany
Bread
Vegan

Method

Put all the ingredients for the starter in a bowl and mix to a soft paste using your fingertips. Cover the bowl with a damp dish towel and leave in a warm place for about 36 hours, stirring after 24 hours.
Blend the yeast for the dough with the lukewarm water, add to the starter and mix thoroughly. In a large bowl, mix the rye, wholemeal and white flours with t