Ingredients: for sourdough:, rye starter sourdough, rye flour, water, for dough:, finished sourdough, whole wheat flour, wheat flour 1s, peeled rye flour, vegetable oil, honey, salt, water
Cooking method:
An hour before preparing the sourdough, remove the starter from the refrigerator. Pour water into the starter, stir. Add sifted rye flour.
Mix well. Cover with foil. Clean in a warm dark place for 12 hours. Dissolve salt, honey and vegetable oil in water.
Add starter. To stir thoroughly. Add sifted rye flour.
Mix. Then sifted whole wheat. Mix.
The last to pour in the sifted wheat 1 s. Knead the dough for 5 minutes. It is convenient to do this with a wooden spatula. Cover the dough with cling film and let rest for 1 hour. Then punch down the dough and put it into a mold. Smooth the surface of the dough with wet hands.
Cover with foil and leave to proof for 2 hours. The dough should double in size. Preheat oven to maximum. Put the mold in the oven. Bake the first 20 minutes with steam at 220 degrees. Then we lower the temperature to 180 degrees, already without steam supply. 20 and 10 minutes before the end of baking, brush the top of the bread with water. Take the bread out of the mold.
Let cool completely on a wire rack. Bon Appetit!!!