Summary

Ingredients

• 850 g rye flour, type 1150
• 100 g wheat flour, type 550
• 150 g sourdouh, (liquid natural rye sourdouh)
• 1 tablespoon sugar
• 20 g salt
• 1 cube yeast
• 700 ml water, lukewarm

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Instructions

1. Makes 2 loaves of 850 g each
2. Knead all ingredients with the kneading machine or hand mixer to form a smooth dough. Cover the dough and let it rest in a warm place for about 20 minutes.
3. Then divide into two equal pieces, shape each piece of dough into an elongated loaf and roll it in rye flour. Place in floured bread baskets or on a baking sheet lined with baking paper. Cover and let rise in a warm place for about 40 minutes.
4. Preheat the oven to 240 ° and bake for 10 minutes on the lower rack, then switch down to 210 ° and bake for another 40 minutes.
5. After baking, leave the bread on a rack.