Ingredients: dough;, rye starter, rye flour, water, dough;, sourdough, whole tea leaves, flour whole grain, rye flour, water, salt, honey, tea leaves;, fermented malt, fennel seeds, flour rye, boiling water
Cooking method:
Dilute the starter in water. Pour in the flour. Knead the steam. Cover with foil, leave for 12 hours.
Make a brew right away. Pour boiling water over malt and fennel seeds. They can be grinded down. I prefer whole. Pour in the flour. Mix, cover. Also keep warm for 12 hours.
We start the dough. To do this, dilute the entire tea leaves in water, add honey and salt. Then steam. We mix. Stir in the whole wheat flour first.
Then rye. We knead the dough. Cover and leave to ferment for 2 hours. Then we transfer the dough into a baking dish for proofing. Form the top with a wet hand. Cover and leave for 1.5-2 hours.
We put the form with the risen dough in the oven preheated to the maximum. The first 10 minutes we bake with steam at 220 degrees. Then we remove the steam, reduce the temperature to 190 degrees and bake for another 40 minutes. Take the bread out of the mold immediately. We cool on the grate.
Bon Appetit!!!