Rye sourdough bread

Ingredients

• 110gr sourdough
• 32gr water
• 70 rye flour
• 10gr whole wheat flour
• 10 gr bread wheat flour (1050 in Germany)
• 3gr salt
• 30gr sunflower seeds (optional)
• 40gr water to soak the seeds (optional – to be used if you use the sunflower seeds but the remaining water is to be thrown away and not to enter in the bread)

Steps

• The previous night prepare your sourdough. If you have a wheat sourdough, just feed a part of your sourdough with rye flour and let it till it is bubbly and ready to be used.
• Measure 110g of this sourdough and mix it with water
• Add the flours and mix
• Try to open the dough and then fold it from the exterior till the middle of this “open dough” you have. Take a look to the fotos. Do this 4-5 times to develop the gluten a bit

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• Let the dough rest for a couple of hours (room temperature around 20 degrees Celsius) and then repeat the folding
• Put the sunflower seeds in the water
• Let the dough a couple of hours more and then dry the seeds well.
• Add the seeds (without the water) and the flour in the dough and shape your bread. It is a very stiff dough.
• Let it rest for an hour in room temperature
• Preheat the oven in maximum and with your dutch oven inside
• Add your bread in the dutch oven and bake the bread for 18 minutes (cause the quantities are really for a small bread here-if you make a bigger, let it for 20 minutes)
• After 18 minutes (or 20 for a bigger bread) remove the lead and lower the temperature to 200 degrees Celsius and bake for 18 minutes (or 20 for a bigger bread)

Tips:

It matches wonderfully with smoked salmon!!!

This is direction whole wheat bread. It is not a fluffy bread but very tasty and with a nice texture.