Yeast-free bread made from wheat-rye flour

Sourdough:

Combine the starter with water, add flour, mix. Roll into a ball, put in a bowl and leave for four hours at room temp. You can hold it for an hour like this, and then put it in the refrigerator for eight or ten hours.

Dough:

Mix flour, sift twice.

Pour all the water into the sponge and mix thoroughly with a mixer (see the photo). Add flour, knead at medium speed for 3-5 minutes. Add salt, knead for 10 minutes at high speed.

Put the dough on the work surface, fold it several times, roll it into a ball, put it in a bowl greased with oil, roll it around the bowl so that the ball is covered with an oil film. The bowl should be four times larger than the ball. Leave to rise for 3-4 hours.
Knead in the process three times with a break of one hour.

Transfer the dough to a work surface sprinkled with flour. Knead the dough into a rectangle, squeezing out very large air bubbles from the dough. Then we fold the wide edges of the rectangle into the center. Then once again and pinch the edges in the middle. Roll, sealing the seam, and shift the bread into a form oiled seam down. Cover the bread with a film and leave for two hours for proofing.

Fully prepared dough does not spring. If you try to press it with your finger, there is a hole that does not align.

Preheat the oven to 220 degrees in advance, put a bowl of water on the bottom of the oven. Cut the bread and sprinkle with seeds. Put the bread form in the oven and bake with steam, first 10-15 minutes at 220 degrees, then let off steam by opening the oven and pulling out a bowl of water (if necessary, turn the bread 180 degrees) lower the temperature to 200 C bake for 35-45 minutes until golden brown.

Let the finished bread cool for 10 minutes in the oven turned off, and then put it on the grill and let it cool completely.