Bread with Sourdough

For the bread, mix with sourdough of 400 g of rye flour, water (about 1/2 liter) and the whole caraway seeds to a not too solid paste. Wrap the baking bowl warm and let stand at 20 °C for 24 hours. When the dough shows bubbles, the sourdough is ready.

Set aside 400 g each of rye and wheat flour (needed for kneading). Then mix the other ingredients well with the sourdough until bubbles appear. Let rise for half an hour. Knead the dough with the reserved flour.

Line 4 loaf pans with parchment paper. Score 3 to 4 times with a kitchen knife. Warm again for half an hour. Bake the bread with sourdough at 180 °C for 1 3/4 to 2 hours.

Preparation Tip:

Enjoy the bread with sourdough with a homemade spread.

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