Summary
| Prep Time | 10 mins |
| Cook Time | 50 mins |
| Total Time | 3 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 500 g rye flour
- 75 g sourdouh (rye)
- 200 ml beer, e.g. Iserlohner, room temperature
- 100 ml warm soda water
- 2 teaspoons salt
- 1 handful grain (6-grain mixture)
- 0.5 ½ cube fresh yeast or 1 pack dry yeast
- 1 tablespoon turnip tops
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the water. Knead with all the other ingredients in the food processor for 5 minutes.
- Pour the dough into an oiled or greased loaf pan and let rise in a warm place for a good 2 hours.
- Preheat the oven to 220 ° C. Bake the bread for 15-20 minutes, then lower the temperature to 200 ° C and bake for another 30 minutes.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below