Lucerne bread

Instructions

1. Mix the water, sourdough and rye flour in a bowl and leave to rise for 8-12 hours (or preferably overnight).
2. For the main dough, place everything except the salt in a bowl and mix in a food processor on a low setting.
3. Add the smoked flour, water, yeast and sourdough to the bowl and mix until the dough holds together.
4. Add salt after 5 minutes and knead the dough for a total of 10 to 15 minutes until smooth. Cover with a damp cloth (or plastic) and leave to rise for 60 to 90 minutes.
5. Shape the risen dough into an oval loaf.
6. Place the loaves on a baking tray lined with baking paper, cover with a damp kitchen towel and leave to rest for approx. 30 minutes
7. Dust the surface lightly with semi-white flour and press into the center with a wooden stick/cooking ladle. (Optional: prick a few holes with a knife. If the yeast is still a little strong when baking, the middle of the rye may rise completely instead of remaining at the bottom.
8. Leave the bread to proof again for approx. 30 to 40 minutes.
9. Preheat oven to 250 degrees top/bottom heat with baking stone, place baking tray underneath for later steam generation.
10. Place in the oven and bake at 250 degrees, pour approx. 200 mL of hot water onto the bottom baking tray and bake for 20 minutes.
11. After 20 minutes, reduce the temperature to 220 degrees, release the steam (switch the baking mode to conventional top/bottom heat) and bake for a further 30 minutes until deep brown.