Sourdough Rye Bread
ready in 3 h. 35 min.
Mix the flours together in a large bowl and make a well in the centre. Add the yeast to the well (if using fresh yeast, break it into small pieces) and sprinkle the sugar over. Pour in approx. 75 ml lukewarm water and incorporate a little of the flour from the edge to form a thin paste. Cover and leave in a warm place for around 15 minutes for the yeast to work, until bubbles can be seen.
Mix the starter with the remaining flour and approx. 175 ml lukewarm water, as well as the sourdough, bread seasoning, oats and salt. Knead together in the bowl, then turn out onto a floured surface and knead thoroughly by hand until the dough is smooth and elastic. Return the dough to the bowl, cover and leave to rise for around 1 hour, until it has doubled in size.
Knead the dough thoroughly again on a floured work surface. Form the dough into a loaf, dust with a little flour and leave to rise for another approx. 30 minutes.
Heat the oven to 240°C (220°C in a fan oven), 475°F, gas 9 and oil a baking tray.
Brush the surface of the dough with water and prick with a fork several times. Leave to rise again until the surface becomes cracked (around 15 minutes).
Place an oven-safe dish of hot water in the oven. Put the loaf on the baking tray and bake for around 15 minutes, then reduce the temperature to 200°C (180°C in a fan oven), 400°F, gas 6 and bake for a further 45 minutes until cooked. Remove from the oven and leave to cool on a cooling rack.