Ingredients (for 2 loaves)

• 200 g rye sourdough
• approx. 700 ml water
• 10 g yeast, room temperature
• 400 g wheat flour type 550
• 500 g Manitoba flour (or wheat flour type 550)
• 100 g rye flour type 1150
• 20 g salt
• 60 g wild garlic, roughly chopped
• some semolina for the work surface
• some olive oil for the bowl

Pour the water into a large mixing bowl and dissolve the yeast in it. First add the rye sourdough, then the flours and salt. Knead into a smooth dough for approx. 10-12 minutes using the dough hook on a food processor. Add the wild garlic and knead in. The result is a soft dough.

Brush another large bowl with a little olive oil. Moisten a pastry card with cold water. Use it to loosen the dough from the edge of the bowl and place in a lightly oiled bowl or dough pan. Cover and leave to rise for approx. 45 minutes until it has almost doubled in volume.

Now moisten your hands slightly with cold water and fold the dough over twice. Cover the bowl again and leave the dough to rest for a further 45 minutes.

Sprinkle the work surface with semolina. Turn the dough out onto the work surface and divide into two pieces using the dough card. Roughly shape each piece of dough into a circle with floured hands. Fold the sides towards the center so that they overlap and form a round loaf. Now turn the dough over and place on two wooden sliders (or wooden boards). These should be well sprinkled with semolina. Cover again
Leave to rise for 1 ½-2 hours.

During this time, heat the Merklinger to approx. 300-320°C.

Place the loaves in the oven. Bake on the fireclay stone (stone temperature approx. 160-180°C) at 300-320°C top heat for approx. 30 minutes.