Wholemeal Rye Bread with Three-Step Sour – Professional Bread

Melt the sourdough residue in the water, mix with the rye to form a mushy dough. Stand for about 5 hours at a slightly higher heat than room temperature. (Not in a warm oven!) The dough should then have risen well.

Mix both together with the 1st stage to a mushy dough. Warm well (e.g., in oven warmed to 50 degrees, with only oven light still on). Wait about 5 hours for the dough to rise well and form plenty of acid.

Knead together with the 2nd stage to a relatively firm dough and stand at room temperature until the next morning. The sourdough must smell sour the next morning and also have risen.

From this 3rd stage, take off 100 g repeatedly and keep it refrigerated in a screw jar until the next baking. The rest will keep for quite a long time if it is made into crumbles with rye flour.

Now the bread dough can be prepared.

Knead everything together into a smooth, sufficiently sticky dough. (Thank goodness rye doesn’t need such intensive kneading).

Grease 2 large bread molds, shape the dough into four balls and mold them into the two molds. Keep warm until dough has visibly risen (This takes an hour for me.). Score them lengthwise.

Meanwhile, preheat the kitchen stove with a grease pan in the bottom of it on the highest setting (min. 250 °C ). When the breads have risen, let the water bubble up, push in the breads, pour the water into the pan and cook.

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