Summary

Ingredients

• 25 g settin, (rye)
• 375 g water
• 250 g rye flour
• 100 g rye flour, (1150)
• 190 g wheat flour, (1050)
• 50 g suar beet syrup, (old juice)
• 11 g salt
• 12 g yeast

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Instructions

1. Prepare the sourdough from ingredients 1-3 and let it mature for 15-18 hours.
2. For the main dough, knead all the ingredients, including the sourdough, for 10 minutes to create a moist dough. Then let it rest covered for 30 minutes.
3. Grease a loaf pan, pour in the batter and let it cook for 60-70 minutes.
4. Preheat the oven to 230 ° C. Pierce the dough several times with a kebab skewer and then bake for 60 minutes. After baking for 20 minutes, turn the oven down to 190 ° C.
5. Very tasty for breakfast.