Rye bread

• 200 g sourdough starter

• 200 g Sovital seed & rye mix

• 200 g all-purpose flour

• 130-150 ml water

• 10 g salt

• 20-30 g honey

• 1 medium onion (sautéed & cooled)

1. Pour the water into the bowl, add the starter and flour, mix until smooth. Leave the dough to autolyse for 20-40 minutes (cover with the kitchen towel). 

2. After 20-40 minutes, add salt, honey, and knead the dough intensively for about 7 minutes to make it more resilient. Then add the sautéed onions and knead the dough for another 2-3 minutes.

3. Fold the dough 3 times with an interval of 20-25 minutes, then leave it to proof at room temperature for 2 hours (cover with kitchen towel).  The dough will become smoother and elastic with each folding.  After the last folding, place the dough into baking pan.

4. Preheat the oven to 220 °C. Sprinkle the surface of the dough with the flour, make cuts with the scissors (razor) and bake it for 35-40 minutes In the flat baking pan lined with the parchment paper. 

Note

You can have 300g of spelt flour and 100g of all-purpose flour, or 200g of whole wheat flour and 200g of all-purpose flour. 

Rye bread