This special, delicious sourdough bread is made from wheat, rye and Dawa flour.

Fresh ingredients needed:

• 215 ml water

Instructions for making 1/2 kg sourdough bread:

1. Open the container and pour the mix in a bowl. Add 215 ml of lukewarm water (see the water line in the can) and knead the dough by hand, with a food processor or with a mixer for about 3 minutes.
2. Cover the dough and let it rise in the bowl at room temperature (approx. 24 ° C) for approx. 45 - 60 minutes.
3. Flour your work surface and, if available, a proofing basket with flour.
4. Place the dough on the floured work surface and fold it in from the edges towards the centre using a dough scraper. Shape into a ball and place with seam-side down in a proofing basket or on a baking sheet lined with baking paper.
5. Sprinkle a little flour over the dough and cover it. Let it rise for approx. 60 minutes in a warm place (approx. 24 ° C).
6. Preheat the oven to 230 ° C (electric heat) 40 minutes before the end of the resting period.
7. Place the dough on a baking sheet lined with baking paper or place the dough on a baking stone.
8. Score the top of the dough with a sharp knife, making sure the scores are deep enough to let steam easily escape. Feel free to make creative patterns!
9. Bake at 230 ° C for 10 minutes, then reduce the heat to 190 ° C and bake for another 20 minutes.
10. Remove the bread from the baking sheet and let cool on a wire rack, then serve.