Rye sourdough bread from a stone mill

Rye bread is a symbol of health and longevity. This recipe combines our natural white flour with wholemeal rye flour, stone-ground, which preserves all the valuable fibers and minerals of the grain. The use of natural sourdough gives the bread a deep aroma, dense texture, and longer shelf life.

Ingredients:

• 350 grams natural white wheat flour

• 150 grams natural wholemeal rye flour

• 150 grams sourdough (prepared with natural wholemeal rye flour)

• 250 milliliters water

• 1/2 teaspoon salt

• Cornstarch (for dusting)

Instructions:

1. Autolysis (flour preparation): Sift both types of flour to aerate them. Add the water, stir, and let the mixture rest at room temperature for one hour.

2. Kneading: Add the rye sourdough and knead a soft dough. If you feel it's necessary, add a little more water for better elasticity.

3. Resting and re-kneading: Let the dough rest for 30 minutes. Gently re-knead it and repeat this procedure several times at regular intervals to develop the bread's structure.

4. Proofing: Dust a cotton towel with cornstarch and place the dough inside. Dust the top with cornstarch as well to prevent sticking. Let the bread proof at room temperature for about 7-8 hours.

5. Baking: Carefully transfer the proofed dough to a baking tray lined with baking paper. Place a bowl of water at the bottom of the oven to create steam. Bake on the middle rack at 175°C for about 35 minutes.

6. Cooling: It is extremely important to let the rye bread cool completely. Avoid cutting it with a knife while it is warm to prevent disturbing its internal structure.

Enjoy!