Summary
| Prep Time | 35 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 20 g yeast
- 335 ml water, lukewarm
- 150 g wheat flour, 550
- 350 g rye, finely round
- 150 g sourdouh, active
- 8 g bakin malt
- 16 g salt
- Flour, for processing
Print Recipe
Pin Recipe Instructions
- Mix yeast and sourdough well in lukewarm water. Mix the flour types, baking malt and salt well and add to the yeast-sourdough mixture. Then knead with the kneading machine for 8 minutes. Place the dough on a floured work surface and let rise, covered, for 45 minutes, turning it round every 15 minutes. Then round out the proofed dough again, then shape it into an oval shape and place in a floured proofing basket. Let rise again covered for 35 minutes.
- Preheat the oven to 240 ° and put the bread in the middle and pour 100 ml of water on the bottom of the oven (for the steam), bake for 10 minutes. Then switch down to 220 ° and bake in about 35 minutes. Do a knock test.
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