Vollkorn-Roggenbrot

1Mix sourdough with 675 g flour and 500 ml water (500 ml), let it rest for 25 hours at 16-20°C.

2Mix 350 g sourdough (room temperature) (350 g) with 1350 g whole grain rye flour (1350 g), 30 g salt (30 g), and 500 ml water (500 ml). Knead for 10 minutes. Let the dough rest for 30 minutes.

3Shape the dough into two loaves and place in greased loaf pans. Let rise for 45-60 minutes.

4Preheat oven to 250°C. Place a bowl of water (500 ml) in the oven. Bake the bread for 20 minutes, then reduce temperature to 180°C and bake for another 30 minutes.

5Remove the bread from the pans and let cool on a wire rack.