Grist Bread

Mix the sourdough with 250ml of lukewarm water and the rye flour until smooth. Cover the bowl with a dish and place in a warm room (25-30 degrees) for one night.

The next day add the wheat flour, salt, rye flour and the remaining water to the sourdough form. Prepare all the ingredients to a smooth dough. Knead the dough well with your hands for about 10 min. Let the dough rise for about 2 hours at a heat of 26-30 °C. Cover the baking bowl with a kitchen towel.

Repeatedly knead the dough well with your hands for 10 min. Later, divide in half and form two elongated loaves. Place the loaves on a greased baking tray. Cover with a kitchen towel. Let the loaves rise again at a heat of 26-30 °C for 1-2 hours.

Before baking, score the loaves lengthwise, brush with a little lukewarm coffee and bake in a heated oven on the middle shelf at 225 °C for 50-60 minutes. While baking, place a cup of boiling water on the bottom of the oven.

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