Homemade Rye Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 kg flour (rye)
- 350 g flour (wheat)
- 150 g flour (wheat) or soy flour
- 100 g flaxseed
- 50 g douh, dry sourdouh or 1 fresh sourdouh
- 1 ¼ liters water
- 1 tablespoon sugar, brown or baking malt
- 1 cube yeast or 2 packs dry yeast
- 1 ½ tablespoon salt
Print Recipe
Pin Recipe Instructions
- Prepare the wheat flour with the yeast, sugar and lukewarm water to make a pre-dough, let rise for 15 minutes. Then add the remaining ingredients and process everything well. Let it rise for another 30 minutes until it is twice as large. Divide the dough, place in two baskets lined with a floured tea towel until it is twice the size, let rise.
- In the meantime, preheat the oven to 190 ° C fan-assisted, 220 ° top and bottom heat. Before baking, fill an ovenproof dish with water and put it in the oven. Turn the bread out onto a baking sheet and immediately put it in the oven.
- Bake for 50 minutes.
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