Hensel Organic Natural Sourdough, 150 g: Unit: 150 g

For a loaf weighing approx. 1.3 kg with Hensel natural sourdough you need:

375 g wholemeal rye meal fine, 375 g wholemeal wheat meal fine, 1 cube yeast or Hensel dry baking yeast, 400 to 500 ml lukewarm water, 1 teaspoon sugar, 1 bag Hensel natural sourdough (150 g), shake well, possibly warm to hand temperature in a water bath (40°), 1 to 2 teaspoons whole sea salt, according to taste spices such as caraway, coriander, fennel, aniseed, onion powder.

Tip: Always bake bread with lukewarm ingredients and in rooms that are not too cool or draughty. Hensel soya meal, onions, linseed, sesame etc. can also be incorporated in addition to spices.

Baking instructions:

Place wholemeal meal in a larger bowl, press a well in the centre. Mix the yeast with about 3 to 5 tablespoons of lukewarm water and sugar in a cup to a paste and pour into the flour well. Cover with a cloth and leave to rise in a well-tempered place (possibly an open oven at 50 °C) for approx. 15 min. until the yeast bubbles. Then add the remaining water, Hensel natural sourdough, whole sea salt and, depending on taste, the remaining spices and knead the dough very well for approx. 5 to 10 minutes (if necessary, use a mixer with dough hook). Cover the dough again with a cloth and leave to rise for approx. 20 to 30 minutes. Knead again and either shape the dough into a loaf or put it into a greased loaf tin. It should rise in a warm place for about 30 minutes until it has doubled in size. Then lightly score with a sharp knife and brush with lukewarm water. Bake in a preheated oven at approx. 200 to 220° (gas mark 3 to 4) for approx. 60 min. It is advisable to put in an ovenproof dish filled with water.