Dissolve sourdough in half a liter of lukewarm water and stir in freshly ground rye flour. Cover and let ferment in the oven at 25-28 °C for about 12 hours.
Now mix freshly ground rye and wheat flour in a bowl with the indicated spices.
Make a well in the center of the flour, add the pre-dough and mix everything together. Add lukewarm water and knead the dough vigorously, for at least 15 minutes, until the dough separates from the bowl.
Sprinkle dough with whole wheat flour and let rise covered in a warm place for about 2 hours. Proofing time will again depend on consistent heat. When the dough has increased by half and small cracks appear on the surface, knead well again on floured work surface.
Then form a ball and place it, dough end down, in a well-floured baking basket or buttered cake pan. Pierce the surface of the bread several times with a shish kebab or cut a cross in the center.
Cover and let rise at a constant heat for about 45-60 minutes. If the dough has increased in size and small cracks appear on the surface, you can bake the bread.
To do this, turn the bread out of the proofing basket onto a greased or floured baking sheet, or put it in the oven in the cake pan. Spray the bread in the cake pan well with water beforehand.
Bake for 10 minutes at the highest heat, then bake for 45 minutes at 180-200 °C.
The bread he
Preparation with climate cooking: Setting: Climate cooking / 3 steam bursts / Duration 60 - 70 minutes Temperature: Start at 230 °C, release the 1st steam burst after 10 minutes reduce to 170 °C and release the 2nd steam burst. After another 20 minutes, release the 3rd steam burst.