German Sourdough Rye Bread (Roggenmischbrot)

• 175 g Rye flour
• 175 g water (175 ml)
• 18 g rye sourdough starter
• 175 g white bread flour
• 175 g water (175 ml)
• 2 pinches dry yeast or 0.2 g fresh yeast
• 175 g rye flour
• 60 g spelt flour
• 12 g barley malt or molasses (optional)
• 12 g salt
• 50 g dry figs (2 large, chopped up)
• 40 g choppped walnuts

1. Mix the ingredients for the rye sourdough in a bowl.
2. Cover tightly with wrap and let sit at room temperature for about 20 hours.
3. Mix the ingredients for the wheat flour Biga in a separate bowl.
4. Cover tightly with wrap and let sit at room temperature for about 20 hours along with the rye sourdough.
5. After 20 hours, mix together the 2 pre-doughs.
6. Then mix in the rest of the ingredients for the main dough.
7. Remove from bowl and knead on a floured surface.
8. Knead for 15-17 minutes until smooth.
9. If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute.
10. Form into a ball, return to a large bowl and let rise for 90 minutes.
11. Shape into a round boule or oblong loaf.
12. Let rise covered with a cloth, or upside-down in a proofing basket for another 30 minutes.
13. While the bread is rising in step 9, preheat oven to 250C/500F.
14. Place a shallow pan at the bottom of the oven for creating steam later (also prepare some boiling water for this)
15. After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places.
16. Put in center rack and pour in some boiling water into the pan so it steams up.
17. Bake at 250C/500F for 10 minutes, then remove the steam tray, lower temperature to 190C/375F and continue baking another 45 minutes.
18. (total time is 55 min.)
19. Remove and let complete cool on a rack.

rye flour, water, starter, white bread, water, yeast, flour, flour, barley malt, salt, walnuts

Taken from cookpad.com/us/recipes/241652-german-sourdough-rye-bread-roggenmischbrot (may not work)