Emmer Rye Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 21 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g sourdouh (wholemeal rye sourdouh), ready-mixed
- 200 g wholemeal flour (emmer wholemeal flour)
- 100 g wholemeal rye flour
- 300 g whole wheat flour
- 100 g sunflower seeds
- 5 g yeast, fresh
- 12 g salt
- 1 tablespoon bread spice mixture
- 500 g water
Print Recipe
Pin Recipe Instructions
- Stir all ingredients together and cover and let rise overnight. Preheat the oven to 250 ° C. During this time, shape and cut a loaf. Then shoot in and bake for 10 minutes, then switch down to 200 ° C and bake to the end. That takes another 25-35 minutes. Do a knock test and when it is ready, cover and let cool on the grid.
- Of course, you can also bake it in a pan.
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