For the rye bread from sourdough, first mix 100 g of rye flour with 100 ml of water in a plastic bowl with a whisk or a mixer on low speed and let stand at room temperature for 48 hours. It is best to cover with a kitchen towel to prevent dust particles from falling in.
On the third day, add another 100 g of rye flour and 100 ml of water to the baking bowl and stir well. Now leave everything together at room temperature for another day. Then add the remaining rye flour and water and let it rise for another day.
The dough should smell and taste very sour after five days, so that when you taste it, your face will contort. If you can’t taste any sourness at all, wait another day.
Finished are then 800 g of natural sourdough, which can be processed directly to three kilos of rye bread.
Then mix the natural sourdough with rye flour, wheat flour and water in a large baking bowl using a mixer with dough hook, first on low speed for 5 minutes and then on highest speed for about 20 minutes until a smooth dough is formed.
Now let the dough stand with the lid closed until it has visibly increased in size. Now shape the dough into three loaves of the same size. Then place them on a baking tray greased with sunflower oil or other vegetable oil and bake in the oven at 180 °C for about 1 hour.
The rye bread made from sourdough is ready when, when you tap it on the bottom of the pan, it starts to rise.