Rye Sourdough Bread with Add-Ins

Preparation of the Sourdough Starter In a large glass or ceramic bowl, mix 1 cup of rye flour, 1 cup of water, and 1/4 cup of active sourdough starter until well combined. Cover the bowl with a clean kitchen towel and let it sit at room temperature for 8-12 hours until bubbly and active.

Preparing the Bread Dough In a large mixing bowl, combine 2 cups of rye flour, 1 cup of bread flour, and 1 1/2 cups of water. Stir in the bubbly sourdough starter and mix until a shaggy dough forms. Add the salt, chopped nuts and seeds mix, and dried fruits. Knead the dough until smooth and elastic.

Bulk Fermentation Cover the bowl with plastic wrap and let the dough ferment at room temperature for 4-6 hours, or until it has doubled in size and is full of air bubbles.

Shaping the Loaf Transfer the dough onto a floured surface and shape it into a round or oval loaf. Place the shaped loaf onto a greased baking sheet and cover it with a kitchen towel. Let it rise at room temperature for an additional 1-2 hours.

Baking the Bread Preheat the oven to 450°F (232°C). Dust the loaf with rye flour and make a few slashes on top. Sprinkle the optional toppings over the loaf. Bake the bread for 45-50 minutes until crusty and golden brown. Cool the bread completely on a wire rack before slicing and serving.