Roggenvollkornbrot - Authentic German Whole Rye Bread Recipe.
550g of warm water
100g sourdough starter
300g whole rye flour
rest at room temperature for 3 hours
350 g of whole rye flour
13 g of sea salt
1/4 teaspoon fennel seeds ground
1/4 teaspoon caraway seeds ground
1/4 teaspoon anise seeds ground
Rest dough 1 hour
shape dough and place into proofing basket and proof until cracks appear 1 - 3 hours.
bake at 420F for 60 - 70 minutes
Allow the baked bread to rest 12 hours before cutting it in order for the crumb to firm up enough.
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