Rye bread on own sourdough - Fluffy and lightly sour

Ingredients for Rye bread on own sourdough - Fluffy and lightly sour

Instructions for Rye bread on own sourdough - Fluffy and lightly sour

To prepare the Rye bread on own sourdough - Fluffy and lightly sour recipe, please follow these instructions:

Day 1: Whip all things well together, so there are no lumps in.
Bring the sourdough into a plastic container with lid, but leave the lid loose on top of the container.
Leave the saucepan on the kitchen table for 4 days and whip it through a couple of times a day.
After the 4 days, the sourdough should be slightly sour (taste it) - is it not sour, should it stand for a day or two more?
Day 4: Mix cold water, cores, sunflower seeds and flax seeds in a bowl, cover with plastic foil or lid and leave the soaking to stand at room temperature for 16-24 hours.
Pour 3 dl sourdough and 1 dl water into the bowl and dissolve the yeast. Mix the rye flour in the liquid and cover the dough with plastic foil or lid.
NOTE! The mixture becomes very dry - there is nothing wrong with it.
Also leave this bowl at room temperature for 24 hours. The two soakings must not be mixed together before the next day.
Day 5: Mix the 2 soft drinks together, add rye flour, salt, water, beer and maple syrup. Stir it all together well for a couple of minutes. Use if necessary. Whisk with dough hook.
Remove 3 dl from the dough to a new saucepan. Put the dough in a jam glass and sprinkle with a little coarse salt on top. Close airtight with lid and place the dough in the refrigerator until the next baking. New baking is continued from "Day 4".

Spread the dough into 2 molds a 2 liters, previously lubricated with flavor-free oil (rapeseed oil or sunflower oil) and let the dough raise a warm place until it grows up with 40-50% it takes about 2-3 hours.
Baking: Place the loaves in a cold oven and at 200 degrees (above / below heat - no hot air) for one hour and forty five minutes to two hours or until a core temperature of 97 degrees has been reached. Cover with baking paper after one hour of baking.
The bread is taken out of the molds and placed on a shake immediately after baking.