Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 7 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 850 g flour, type 1050
- 150 g rye flour
- 20 g yeast
- 25 g salt
- 600 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Mix both types of flour in a bowl. To press a hollow in the middle. Dissolve the yeast in 3 tablespoons of lukewarm water and pour into the well. Cover with a little flour from the edge. Cover and let rise in a warm place for about 4 hours.
- Knead the flour and yeast with salt and 600 ml of lukewarm water. Let the dough rise for another 90 minutes. Knead every 30 minutes in between.
- Shape the dough into a loaf, place on a baking tray lined with baking paper and let rest for another 10 minutes. Bake in the oven at 250 degrees on the middle rack for 30 minutes. Then bake for another 30 minutes at 180 degrees.
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