Dark Wholemeal Rye Bread Made from Sourdough
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 55 mins |
| Total Time | 3 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 650 g flour, (whole rain rye)
- 700 g sourdouh, (rye)
- 380 g water, lukewarm
- 20 g salt
- 2 tablespoon syrup, (cake syrup) darker
- some oil
- Fat for the shape
- Flour for the mold
Print Recipe
Pin Recipe Instructions
- Knead all ingredients well in the food processor and place in a greased, floured bread pan. Smooth the surface with wet fingers and scratch it crosswise with a knife.
- Then place top / bottom heat in the oven for 2-3 hours at 50 ° C until the bread has increased in volume.
- Then turn the oven up to 180 ° C and bake for about 50-55 minutes. Just before the end of the baking time, brush the top of the bread with a little oil (this turns the top brown and has a light toasted aroma). Do a knock test at the end.
- Annotation:
- The sourdough is made according to an old Hobbythek recipe.
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