Summary
| Prep Time | 15 mins |
| Total Time | 3 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 300 g rye, freshly round
- 150 g wheat, freshly round
- 250 g naturally sour
- 450 ml water, 50 ° C warm
- 600 g rye, freshly round
- 225 g wheat, freshly round
- 250 g sunflower seeds
- 100 g turnip tops
- 3 teaspoons salt
- 750 ml water, hot
Print Recipe
Pin Recipe Instructions
- Mix the rye, wheat and sourdough well with the warm water and leave to rest overnight, covered.
- The next day:
- Remove 250 g of sourdough from the pre-dough and keep for the next bread.
- For the main dough, mix the dry ingredients together. Dissolve the turnip tops with the salt in the hot water. Then stir into the dry ingredients. Add the sourdough and mix in.
- Put the dough in a buttered bread pan and let rise covered for 3-4 hours.
- To bake:
- at 200 ° C for 45 minutes, switch down to 130 ° C and bake for another 45 minutes.
- Let the finished bread cool for 1 day at room temperature. Then let it rest for another day in the refrigerator before cutting.
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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.
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