Whole grain sourdough bread in the oven

The first step is to revive the starter. We take it out of the refrigerator, leave it to warm up at room temperature for 45-50 minutes. We take an ordinary half-liter jar, put the necessary amount of starter culture into it, add water at room temperature and mix. Pour rye flour, mix until the lumps disappear. It turns out a rather thick mass. We cover the jar with a lid, but do not close it hermetically, the starter must "breathe". We leave it for 3.5-4 hours. The ripening time depends on the temperature, the warmer it is, the faster the process goes. But this does not mean that you need to put the starter to the battery itself, this can only spoil everything. The optimal temperature is 25-26 degrees. My sourdough rises in 3-3.5 hours.
When the volume of sourdough in the jar increases by about 3 times and the "cap" begins to fall off, we proceed to the preparation of sourdough. You can not wait for the fall.
For the sourdough, we measure the lively starter into a container where we will knead the bread dough. Add water, mix with a whisk. Sift rye whole-grain flour, mix until smooth. Cover the sourdough and put it in a warm place for 3-3.5 hours. We transfer the remaining lively starter culture to a clean glass, cover it slightly with a lid, and put it in the refrigerator until the next baking.
Malt brew 50 ml of boiling water, let cool. In the remaining 120 ml of warm water, we dissolve honey. Rye and wheat flour are mixed and sifted.
The sourdough should increase in volume at least 2 times. Add salt, cooled malt, honey water to the approaching sourdough and mix. Pour in the bran and about half of the sifted flour, mix. Add vegetable oil, mix. Pour in the remaining flour. Knead the dough with a spoon (I always use a wooden one) for about 5 minutes. The dough is sticky, thick.
Grease the baking dish with oil. I pour a mixture of sesame seeds, sunflower seeds and flax on the bottom. But this is not necessary. We shift the dough into the mold, smooth the top with wet hands. We cover the form with the dough and put it in the heat for 2.5-3 hours.
Bread dough will increase in volume by 2-3 times. Bubbles breaking through on the surface of the workpiece is a sign that the dough has come up well and you can bake bread. If the bread is under-contained, then the crumb will be sticky and dense.
Put a bowl of water in the oven and turn it on at 220 degrees. When the oven is hot, sprinkle the bread from the spray bottle with water, sprinkle bran on top if desired and put it to bake. Bake with steam for 15 minutes, then remove the bowl of water, reduce the temperature to 190 degrees. After 15-20 minutes, cover the top of the bread with foil and bake for another 30-35 minutes. The readiness of the bread can be checked by tapping on it with a wooden stick. If the sound is muffled, then the bread is ready.
Take the bread out of the oven, immediately sprinkle with water, cover with a towel and let it stand in the form of 10-15 minutes. Then we take it out of the mold and wrap it in a towel.
Freshly baked bread is not recommended, it is difficult to digest, so we leave it for 12-16 hours. During this time, the bread will "ripen" and the crumb will thicken. Well, the next day you can try a real homemade bread.
Bon appetit!

Of course, bread is cooked for a long time on sourdough, but this does not mean that you need to sit next to it all day. You can go about your business, just do not forget to observe the process. I manage to bake such bread only once a week on a weekend. But I definitely try to take the time to please my family with homemade bread.
The time may vary depending on the ambient temperature and the activity of the starter.
I don't stop at the preparation of the starter itself, its recipe is on the website.
The starter must be fed every 3-4 days, otherwise it will spoil. To do this, you need to warm it at room temperature, measure, for example, 20 g in a clean glass, add 20 g of water, mix. Add 20 g of flour, mix until smooth and leave to rise. When the sourdough rises a little, comes to life, we put it back in the refrigerator.
You need to approach the preparation of bread with a good mood and with a soul, then the bread will definitely turn out to be successful and delicious.