Burgdorf Wholemeal Bread

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	1 hr 30 mins
Total Time	1 hr
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough: (pre-dough)

300 g rye
100 g wheat
425 ml water, cold
2 tablespoon sourdough, ripe seedlings, approx. 50-70 g

For the dough:

Instructions

Pre-dough (prepare the evening before):
Finely grind the wheat and rye grains and mix in the sourdough. Add the cold water and stir everything well, let the sourdough stand overnight.
Bread dough:
Roughly grind the wheat and rye grains, add the ground grain, the salt and the lukewarm water to the finished sourdough mixture, mix everything well and let stand in a warm place for 4 hours.
Grease a bread baking tin and sprinkle with rye or oat flakes, preheat the oven to 180 ° C top and bottom heat, pour the dough into the tins, sprinkle with flakes and bake for about 1.5 hours.
Let the bread ripen for a day if possible before cutting.

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.