German Rye Loaf with Sourdough, Coriander and Caraway

What you need

• 550 g (4 1/2 cups) medium rye flour, German type 1150
• 200 g (1 2/3 cups) wheat flour, type 405 or all-purpose, plus extra for dusting
• 2 tsp salt
• 1 tsp ground coriander
• 1/2 tsp ground caraway
• 7 g (1 packet) active dry yeast
• 100 g (3 1/2 oz) rye sourdough, ready-made or from an active starter
• 500 ml (2 cups) warm water, lukewarm

Method

Restated from the original video

1. 1

   Mix the rye flour, wheat flour, salt, coriander and caraway in a large bowl.

2. 2

   Stir in the yeast and the sourdough.

3. 3

   Pour in the water and knead for at least 10 min by machine or by hand. Rye dough stays sticky and heavy, like thick clay, so wet your hands rather than adding flour.

4. 4

   Cover the bowl and leave the dough to rise for 60 min.

5. 5

   Turn the dough onto a floured surface and shape it into a round or oval loaf with wet hands.

6. 6

   Set it on a baking tray lined with parchment, dust with wheat flour, cover and let it rest 30 min, until cracks start to show on the surface.

7. 7

   Meanwhile heat the oven to 250 °C (480 °F) with an empty tray on the bottom shelf.

8. 8

   Cut a few shallow slashes across the loaf and slide it onto the lower-middle shelf. Pour a cup of hot water into the bottom tray for steam.

9. 9

   Bake for 15 min, then turn the oven down to 190 °C (375 °F) and bake 55 min more, until the crust is dark and the base sounds hollow when tapped.

10. 10

    Cool the loaf on a rack for several hours before slicing. The rye crumb finishes setting as it cools and turns gummy if cut warm.

Imported from mamas-kochrezepte.de. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.