Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 13 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 400 g spelled flour
- 150 g rye flour
- 25 g salt
- 1 teaspoon curry
- 125 g sourdouh (sourdouh base)
- 330 ml water
- Flour for the proofing basket
Print Recipe
Pin Recipe Instructions
- Mix the spelled flour, rye flour, salt and curry well. Add the sourdough mixture and water and knead well for at least 10 minutes (preferably in a kneading machine) and then roll in flour all around.
- Place in a well-floured proofing basket and let rise for 12 hours at a minimum of 18 ° C.
- Carefully tip out of the basket onto a baking sheet lined with baking paper.
- Preheat the oven to 180 ° C and bake the bread for 40 minutes.
- Then leave to cool on a board covered with a kitchen towel for at least 2 hours.
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