German rye bread - Roggenbrot

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Makes 1 loaf

preferment

Sourdough starter 30g.
Rye flour - 100g
Water - 100g

Mix and let ferment ~2.5 hrs

DOUFGH

AP flour - 100g
Whole wheat - 100g
Rye flour - 100g
Molasses - 20g
Salt -7 g
Caraway seeds - 2teasp. crushed

fermentation

Mix all ingredients except salt, after 20 min. add salt and knead for 5-6 min, the dough will be sticky.
Place in oiled bowl. Ferment 3 hrs.

proofing

Shape round or oval loaf, place in banetton  and let rise at room temp for 60 minutes, then overnight in refrigerator.

baking

Bake in a steamed oven at 250°C for 10 minutes, lower the temp to 220 and bake for 15 min

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