Hearty Mixed Rye Bread with Sourdough
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 55 mins |
| Total Time | 20 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the pre-dough:
- 200 g rye flour type 997 or type 1150
- 200 g water, lukewarm
- 2 tablespoon sourdough, ready-made or prepared yourself
For the main dough:
- 280 g sourdouh, from pre-douh
- 420 g wheat flour type 550
- 140 g rye flour type 997 or type 1150
- 14 g salt
- 16 g fresh yeast
- 350 g water, lukewarm
- 5 tablespoon grains, mixed, to taste
Print Recipe
Pin Recipe Instructions
- Mix the ingredients for the pre-dough in a tupper bowl and cover and leave to stand in a warm place for about 18 hours.
- The next day, for the main dough, add the ingredients to the mixing bowl of the food processor. Add the pre-dough and knead everything for about 5 minutes. Finally knead in the grains.
- Put the dough from the bowl on the floured worktop and knead briefly until smooth. Flour a proofing basket and put the dough in it. Cover and let rise in a warm place for about 50 minutes.
- In the meantime, preheat the oven to 250 ° C top / bottom heat. If you have a pizza stone, you place it on the grid and slide it into the oven on the lower rail.
- Fill an ovenproof dish with water.
- Tip the bread from the basket onto the pizza stone. Place the pan in the oven with water and bake the bread for 10 minutes at 250 ° C. Then switch the temperature back to 200 ° C and bake for another 45 minutes, depending on the oven, a few minutes longer.
- Take out of the oven and let cool on a rack.
- The bread can be frozen very easily.
- The remaining sourdough can be kept tightly closed in the refrigerator for about 1 week and can be used again for a pre-dough.
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