Summary

Ingredients

• 240 g rye flour, type 997
• 240 g water
• 50 g items to be set
• 6 g yeast, fresh
• 1 kg wheat flour, type 050
• 26 g salt
• 1 tablespoon honey
• 20 g yeast, fresh
• 250 g buttermilk
• 250 g water, warm

Print Recipe Pin Recipe

Instructions

1. Mix the first four ingredients thoroughly on the evening before the baking day. Cover the bowl with foil and let it stand overnight at room temperature (remove 50 g the next morning)
2. Now add all the other ingredients to the pre-dough and knead everything for 10 minutes. Let the dough rest for 30 minutes, then knead it, then let it rest for another 30 minutes. Knead again, then place in 2 to 3 proofing baskets and cover again for 30 minutes.
3. Preheat the oven to 230 ° C top / bottom heat. Overturn or cut the bread on a baking tray or baking stone. Then spray in water and bake for about 50 minutes.