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Steffi's wholemeal rye bread with sourdough

Spring 2020: Ideal conditions for baking!

by Stefanie Höpperger 04/09/2020
We are currently hearing from many friends and acquaintances who are developing a surprisingly strong passion for baking bread from sitting at home. Snowstöberin Steffi also knows a thing or two about it and is sharing her standard wholemeal bread recipe with us today, including instructions on how to make sourdough. It's sure to taste great for ski tour snacks, if you ever get the chance to make it again!

Ingredients:

400g sourdough

500g wholemeal rye flour

500g spelt or wholemeal wheat flour

3-4 tbsp bread spice

2 ½ tbsp salt

1 cube of fresh yeast

Preparing the sourdough

We make a little more than required for the recipe, as you can keep the sourdough and then reactivate it for the next time.

Day 1:

Pour 100g rye flour or wholemeal rye flour + 100g water into a container, stir and cover. I recommend using a larger and taller container as the sourdough swells up a lot.

Day 2:

Add the rest again 100g +100g.

Day 3:

Add 200g flour + 200g water and stir.

Day 4:

Done! We now have 800g of sourdough!

Preparing the bread

If you would like to freeze a loaf to have in reserve, you can double the quantities here too. (A little tip: take the bread out of the freezer the evening before so you can enjoy it for breakfast. However, always leave it in the freezer bag, as this will keep it nice and moist for days.)

Pour the flour into a bowl, add the salt and bread spices and mix well. Then make a well in the flour and crumble the yeast into it. Pour lukewarm water over it and whisk well. Now add the sourdough and mix everything together. Add water as required until the dough is easy to knead. Unfortunately, rye flour has a habit of sticking to your hands like paste. If you have a food processor, you can leave the kneading to it.

Cover the bowl, place in a warm place and leave to rise for about an hour. The dough should roughly double in size.

Now it's time to knead! We do this for a long time and now it's essential that we do it by hand, as this is the only way to get the bread in the right place and give it its beautiful appearance.

First, we knead the whole dough until it has a good consistency and no longer sticks to our fingers (the rye flour may take a relatively long time and it will never be as "unsticky" as a pure wheat dough with rye). If necessary, add a little more flour or water.

Then dust the work surface with flour and divide the dough into pieces if you have made dough for several loaves of bread.

Now you need the right kneading technique: fold one outer side of the dough in towards the middle, then turn the dough a little and fold it in again, turn it, fold it in,.....

Repeat the process for a few minutes until you have a nice smooth and stretched surface on the underside. An indentation is created where the dough was always folded in towards the center. This is necessary to prevent the bread from tearing in the wrong place. Now turn the loaf over and shape it into a nice round shape again.

Place baking paper on a rack (not a baking tray) and place the loaves on it. Dust generously with flour and leave to rise for another 10-15 minutes. In the meantime, preheat the oven to 180°C hot air and place a container of water in it. Now place the bread in the oven and bake for an hour. To check whether it is baked through, tap the underside of the bread: if it sounds hollow, it is ready.

Good luck!

This article has been automatically translated by DeepL with subsequent editing. If you notice any spelling or grammatical errors or if the translation has lost its meaning, please write an e-mail to the editors.

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