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
Dark Wholemeal Rye Bread Made from Sourdough
Dark Wholemeal Rye Bread Made from Sourdough

Instructions

  1. 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.
  2. Then place top / bottom heat in the oven for 2-3 hours at 50 ° C until the bread has increased in volume.
  3. 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.
  4. Annotation:
  5. The sourdough is made according to an old Hobbythek recipe.

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