Rye Sourdough Almond Bread

1Preparing the Sourdough Starter (25 g) In a glass jar, mix 100g rye flour (100 g), 100g water (100 g), and 25g rye sourdough starter (25 g). Cover loosely and let it sit at room temperature for 12-16 hours, until it becomes bubbly and active.

2Mixing the Bread Dough In a large bowl, combine the bread flour (300 g), whole wheat flour (100 g), water (200 g), and salt (10 g). Add the bubbly sourdough starter (25 g) and mix until it forms a shaggy dough. Fold in the almonds until well distributed.

3Kneading and First Rise Transfer the dough onto a floured surface and knead for about 10-15 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise at room temperature for 2-3 hours, until doubled in size.

4Shaping and Second Rise Punch down the dough and shape it into a round or oval loaf. Place it on a lightly floured surface, cover with a towel, and let it rise for another 1-2 hours, until puffy and proofed.

5Baking the Bread Preheat the oven to 450°F (230°C). Score the top of the bread, sprinkle with almonds if desired, and bake for 35-40 minutes, until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

6Cooling and Enjoying Transfer the bread to a wire rack and let it cool completely before slicing. Enjoy the rye sourdough (25 g) almond bread with your favorite spreads or toppings.