Savoury Rye Sourdough Bread

Tried and tested with Bosch 4D Hot Air Steam Oven

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Sourdough propagation:

• 50 g sourdough, from the baker or ready-made sourdough
• 375 g rye flour type 1150
• 375 ml water, lukewarm

Bread dough:

• 350 g rye flour type 1150
• 300 g wheat flour type 405 or type 550
• 2 tsp bread spice, ground
• 20 g dry yeast
• 1 tbsp honey
• 250 ml water, lukewarm
• 20 g salt

• 1. For the sourdough propagation already the day before put the sourdough with the rye flour and the lukewarm water in a bowl and stir. Cover and leave in a warm place for 24 hours.
• 2. The next day, take 50 g of the sourdough mixture and keep it for later bread. Put the remaining sourdough mixture in a mixing bowl. Knead in the rye flour, wheat flour, bread spices, yeast and honey with the water. Knead until a smooth dough is formed. Cover the dough and let it rise in a warm place for 40 minutes.
• 3. Knead the salt into the risen dough, form a loaf and place in the lightly floured universal pan (use baking paper). Let rise again for about 30 minutes.
• 4. Put the universal pan at level 2 and bake with 4D HotAir at 220°C and Added Steam (level 3) for 15 minutes. Bake with 4D HotAir at 180°C for 50-60 minutes afterwards.
• 5. Let the finished bread cool on a cooling rack.

Level 2

Hot air 220°C

Steam addition level 3, Baking time 15 minutes

afterwards Hot air 180°C, Baking time 50 - 60 minutes