ingredients 
for making 3 loaves (about 3 kg) of bread
0.2 kg rye flour
80 g rough salt
100 g sourdough
3 - 5 g yeast
for the flavouring use aniseed, caraway seed, fennel and possibly coriander

combine half of the rye flour with the sourdough and a little fresh yeast, add all the seasonings and some water and form a sticky dough. knead it thoroughly and let it rise for several hours. after the dough has rested, beat it slowly and knead it once more while adding the remainder of the rye flour and salt. allow it to rise again for several hours. after about one hour, form the dough into three loaves and put them in floured forms. let them rise again for a little while.

put them into a preheated oven at a temperature of about 220 to 240 degrees centigrade.  baking time is about 90 minutes.

adding some wheat flour to the dough makes it easier to work with.

home-made sourdough

mix 300 grams of rye flour, 25 grams of yeast and 0.2 liters of water to a paste, cover it with a cloth and leave it for 5 to 6 days in a room with a temperature of about 25° centigrade.

whether you use home-made sourdough or sourdough made by bakers, it has to be renewed before baking. for this purpose add from two to four tablespoonfuls of rye flour to the sourdough 24 to 48 hours before baking. add lukewarm water until you have a thick paste. leave it covered at a room-temperature of about 28°.

 on the day of baking you once more add as much flour as the sourdough can take to be kneadable, then work it thoroughly and put half of it into a lightly oiled bowl. put this bowl aside and leave it covered until the next time you bake. this remaining sourdough can be kept as long as you like if you renew it about once a week.

good luck!

recipe donated by josef rosenmayer, walzmühle, klein gundholz
not liable for errors and omissions 

for further information contact
 www.breadworld.com und www.ernstboecker.de

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