Recipe of Award-winning German Sourdough Rye Bread (Roggenmischbrot)

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The ingredients needed to make German Sourdough Rye Bread (Roggenmischbrot):

1. Prepare *** Rye Sourdough ***
2. Get 175 g Rye flour
3. Prepare 175 g water (175 ml)
4. Take 18 g rye sourdough starter
5. Take *** Wheat Flour Biga ***
6. Prepare 175 g white bread flour
7. Take 175 g water (175 ml)
8. Take 2 pinches dry yeast or 0.2 g fresh yeast
9. Take *** Main Dough ***
10. Get 175 g rye flour
11. Prepare 60 g spelt flour
12. Get 12 g barley malt or molasses (optional)
13. Make ready 12 g salt
14. Make ready *** Optional Mix-in ***
15. Prepare 50 g dry figs (2 large, chopped up)
16. Get 40 g choppped walnuts

Instructions to make German Sourdough Rye Bread (Roggenmischbrot):

1. Mix the ingredients for the rye sourdough in a bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours.
2. Mix the ingredients for the wheat flour Biga in a separate bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours along with the rye sourdough.
3. After 20 hours, mix together the 2 pre-doughs.
4. Then mix in the rest of the ingredients for the main dough.
5. Remove from bowl and knead on a floured surface.
6. Knead for 15-17 minutes until smooth.
7. If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute.
8. Form into a ball, return to a large bowl and let rise for 90 minutes.
9. Shape into a round boule or oblong loaf. Let rise covered with a cloth, or upside-down in a proofing basket for another 30 minutes.
10. While the bread is rising in step 9, preheat oven to 250°C/500°F. Place a shallow pan at the bottom of the oven for creating steam later (also prepare some boiling water for this)
11. After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places.
12. Put in center rack and pour in some boiling water into the pan so it steams up.
13. Bake at 250°C/500°F for 10 minutes, then remove the steam tray, lower temperature to 190°C/375°F and continue baking another 45 minutes. (total time is 55 min.)
14. Remove and let complete cool on a rack.

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