One pound loaf
5 oz wheat flour
4 oz whole wheat flour
9 oz rye flour
150g Seitenbacher sourdough
1 packages dry yeast
12 oz warm water
1 TBSP sugar
1 tsp salt
Directions:
1. Mix rye, wheat and whole wheat flour in a salad bowl.
2. Using a stand mixer on low, mix sourdough, yeast, sugar
and salt (and ground caraway?) with the warm (not hot!) water.
3. Slowly add the flour mix to the liquid mix and mix/knead it together.
4. Mix the dough in the machine for probably another 6-10
minutes.
5. Form the dough to a ball and place it back in the bowl.
Sprinkle some flour over it and cover the bowl with a damp towel (or Saran
wrap?). Place in a warm place let dough rest and rise for 2-3 hours. This is
slow.
6. Once the dough has doubled in size, knead it well. Then
brush it with warm water, and using a knife, cut (very shallow) in the surface
diamond-shaped if you like (makes it look more dramatic!).
7. Sprinkle with flour and let it rest and rise another 30
minutes.
8. Place the dough in the middle of the cold oven. You can
do it without a pan, just place it in the middle of the oven on a sheet of
baking paper.
9. Don't forget to place a small oven proof bowl filled with
water at the bottom of the oven. The evaporating water will keep the dough
moist!
(I used a hot barbecue: pan with water, cooling rack, pan w/
bread, sprinkled water on bread and on barbecue’s diffusers.)
10. Turn the heat up to 475°F and bake the loaf for 20
minutes.
11. After that turn the temperature down to 375°F and bake
for another 35 minutes.
12. Remove the loaf from the oven and let it cool down a
little bit.
Comment: Excellent (and really quite "German tasting" bread!)
