Roggenmischbrot mit Sauerteig

1. Sauerteig/Sourdough

Rye Flour( Roggenmehl)  250g

Lukewarm Water (lautwarm Wasser)190 ml

Sourdough Starter (Anstattgut) 25g

Mix Everthing together cover with plastic wrap and leave it at room temperture for 16-20 hrs.

Sauerteig/ Sourdough 440 G

250 g Rye Flour( Roggenmehl)

250 g Bread Flour No.1050 ( Typ 1050 weizenmehl)

250 g Bread Flour No. 550 ( Typ 550 Weizenmehl)

Option *** You can Use Strong White Bread Flour for 500g if you can not find german bread flour****

20 g Salt

20 g Fresh Yeast

1-2 tsp beet syrup or Honey

540 ml Lukewarm Water

Mix the fresh yeast into the lukewarm water

Mixing Flours togeter in a low Speed for 1 minute

Adding Salt , Sourdough ,Beet Syrup and Water-Yeast

Kneading the dough on low speed for 6 minutes.

Rest the dough for 30 minutes in a warm place

After 30 minutes re-knead the dough again

on low speed for 1-2 minutes

Tip the dough onto a floured surface,

then shape it into a round loaf

 in fermentation basket.Cover and Prove

 in a warm place for 30 Minutes

Preheat the Oven to 250 C

after 30 minutes time to bake

Baking Temperture 250 C 10 minutes

and then 200 C for 50-60 minutes