for 1 bread

Starter dough

150 g	wholemeal rye flour
2 parcel	sourdough powder (approx. 10 g each)
1 tsp	cream quark or crème fraîche
1 ½ dl	lukewarm water

Sourdough bread

275 g	wholemeal rye flour
1 tsp	salt
1 dl	water
1 parcel	dry yeast (approx. 7 g)
1 ½ tbsp	poppy seeds

How it's done

Starter dough

Combine the flour, sourdough powder, quark and water, cover and leave to rest for approx. 12 hrs. at room temperature.

Sourdough bread

Using the dough hook on a hand mixer, knead the flour, salt, water, yeast and starter dough on the lowest setting until a soft dough is formed. Add a little water or flour as required, cover and leave to rest for approx. 3 hrs. at room temperature. Knead the dough once more, shape into a round, brush with a little water, sprinkle with poppy seeds, cover and leave to rise for approx. 1 hr.

Bake

Approx. 1 hr. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.

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