Schwarzbrot (Schwarzbrot)

Instructions

1. The day before, mix 100 g of rye flour with the starter and lukewarm water to make a refreshed starter, then cover and leave to rest overnight.
2. The next day, in a large bowl, mix the remaining flours, salt, yeast, sugar and molasses.
3. Add the active starter and the lukewarm water, then knead for 8 minutes until you get a sticky, smooth dough.
4. Add the seeds and caraway, then leave to rise for 1 hour 30 minutes until the dough has doubled in size.
5. Shape into a large round or long loaf and place it in a floured tin or on a tray.
6. Leave to rise again for 45 minutes, then make a deep cross-hatch on the surface.
7. Bake at 230 °C for 15 minutes, then lower to 200 °C and continue for 45 minutes.
8. Check the bake by tapping underneath the loaf: it should sound hollow. Let it cool completely on a rack before slicing.