Wholemeal Bread

For the whole wheat bread, mix yeast with sourdough in a large baking bowl. Fold in water, honey and rye flour. Cover the bowl with a tea towel.

Heat the oven to about 30 degrees Celsius, turn it off, leave the oven light on. Leave the dough to proof in the oven for 16-17 hours. Stir 1 to 2 times in between. If necessary, heat up again briefly to 30 degrees Celsius.

Take 3 soup spoons of this dough (dampfl) and keep it cooled in a screw jar for the next bread baking. (Shelf life about 3 weeks.)

Finely grind the wheat with half the amount of spices. Mix the whole spices as well as the salt with the steam. Then fold in the wheat flour. Work the soft dough for about 10 minutes.

Grease a loaf pan with a lid or 1 loaf pan 300 mm long. Pour in the dough, press it down with a damp spoon and smooth it out. Sprinkle the spice grains and press smooth with a damp spoon. Cover the pan with the lid or with greased tin foil.

Let the bread rise in the oven (bottom) at 30° C for 50 minutes.

Increase the temperature to 200° Celsius. Bake the bread at 200° C for 45 minutes, then at 150° C for about 1 hour.

Remove the lid or foil and finish baking the bread at 200° C for 20-30 minutes. The baking process is finished when the bread protrudes about 2 mm from the edge of the baking pan and, when tapped, it is

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