Fine Rye Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 13 hrs 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 20 g starter, also works with dry sourdouh
- 100 g rye meal, fine (whole rain)
- 100 ml water
- 200 g rye flour, T 1150
- 300 g spelled flour, T 1050
- 200 ml buttermilk, room temperature
- 275 ml water, lukewarm
- 3 tablespoon sesame oil
- 15 g salt
- yeast, approx. 20 g, if required
- Flax seeds, sesame seeds, sunflower seeds, pumpkin seeds
- Fat, for the shape
- some rye meal, for sprinkling
Print Recipe
Pin Recipe Instructions
- Put the starter or dry sourdough with warm water and rye meal in a bowl and stir thoroughly. Cover and leave to mature overnight at room temperature for 12 hours.
- Mix the sourdough well with the lukewarm water, yeast if necessary, oil and buttermilk. Then work in the flour and salt. Knead in the food processor for at least 5 minutes on a low setting.
- Grease a baking pan and sprinkle with rye meal. Pour in the dough, sprinkle with rye meal and cover and let rise at room temperature for 45 - 60 minutes until the volume has doubled.
- Bake in the preheated oven at O / U 250 ° on the 2nd shelf from the bottom for 15 minutes, switch the temperature down to 180 ° and bake crispy for another 45 minutes (25 minutes at 180 ° are enough for me, do a tapping test if necessary).
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