German special bread "Heidebrot" / Bread with sourdough

rye flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is often considered healthier due to its higher protein content.

buttermilk

🥗Healthier: yogurt

💰Cheaper: milk + vinegar

Yogurt provides similar tanginess with fewer calories.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a unique flavor while being a natural sweetener.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar aromatic flavor.

Prepare the predo by mixing 20 g sourdough starter, 150 g rye flour, and 120 g warm water in a bowl.

Let the predo sit for 12 to 14 hours at room temperature to rise.

For the main dough, combine 997 rye flour, dark wheat flour type 1, salt, and 3 g caraway seeds in a bowl.

Dissolve yeast in warm water and add it to the flour mixture along with the predo.

Knead the dough on medium speed for 3 to 5 minutes until smooth.

Dust a dish towel with flour and shape the dough into an oblong loaf, dividing it into two halves.

Place each half into proofing baskets dusted with rye flour.

Cover the baskets with a cloth and let the dough rest for 30 minutes for final proofing.

Moisten the cut surfaces of the dough before placing them in the baking tray.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens