Wheat-rye sourdough bread
Description
Delicious baked goods for the whole family. In this recipe, you will learn,
Instructions
- 1
Step 1
To prepare the starter, mix the starter culture with room-temperature water and sifted flour. Cover and let sit at room temperature for 4–12 hours.
- 2
Step 2
Dilute the starter with room temperature water, mix well, and add salt. Pour the diluted starter into the bowl of a mixer, add the sifted flour, and knead for three minutes on the first speed and three minutes on the second speed.
- 3
Step 3
Add walnuts and raisins. Knead until the dough is uniform. Transfer to a bowl greased with vegetable oil and gently press down. Smooth the top of the dough with wet hands and cover with plastic wrap.
- 4
Step 4
Leave the dough for 1 hour at room temperature. Lightly flour the work surface, place the dough on it and shape it into a round. Place it seam side up into a basket lightly dusted with flour.
- 5
Step 5
Dust the dough with flour and let it rest for 2–3 hours. Holding the dough with your hand, turn the basket upside down and place it onto parchment paper. Gently brush off the flour with a brush, make a few slashes, and mist with water.
- 6
Step 6
Preheat the oven together with the bread stone to 240 degrees, bake the bread for 10 minutes. Reduce the temperature to 200 degrees and bake for another 35 minutes. Completely cool the bread on a wire rack.