Altbärlis Mixed Rye Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g sourdouh / rye sourdouh
- 600 g rye flour, type R 960
- 200 g wheat flour, smooth, type 700
- 100 g spelled flour
- 2 tablespoon, leveled salt
- 2 tablespoon., Leveled spice mixture for bread (coriander, fennel, caraway seeds, chopped)
- 450 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Put the types of flour in a bowl and mix, make a well in the middle and pour in the sourdough. Add all ingredients and stir with the dough hook for approx. 8 minutes.
- Let rest for 1/2 hour, then knead firmly, put in a proofing basket and cover again for approx. 1.5 hours.
- Preheat the oven to 230 °, insert the bread, steam it firmly for the first 1/4 hour, then switch back to 200 ° and bake for 50 minutes.
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