Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 500 g water, warm
- 8 g yeast
- 50 g natural yourt
- 700 g wheat flour type 1050
- 100 g rye flour
- 2 teaspoons, heaped salt
- 1 tablespoon balsamic vinegar, lighter
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in water, then add the remaining ingredients and knead everything well. Put the dough in a floured bowl with a lid. Dust with flour and let rise in a warm place for at least 1 hour (the bread is even better if you walk 2 to 3 hours).
- Then fold the dough about 10 times. Flour again and again in between, because it sticks at first, but that disappears after each flour and folds. For baking, place in a well-floured Ultra or Römertopf, flour again and then place in the cold (!) Oven with the lid closed.
- Bake at 220 ° C for about 50 minutes, then remove from the pot and brown in the oven for another 10 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