Juliaklaras Mixed Rye Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g rye flour
- 200 g water, warm
- 20 g items to be set
- 500 g wheat flour, 550
- 500 g rye flour
- 1 teaspoon, leveled caraway seeds, ground
- 26 g salt
- 600 g water, warm
- 30 g yeast, fresh
Print Recipe
Pin Recipe Instructions
- Prepare a sourdough from the first three ingredients the evening before the baking day. Cover and leave to stand overnight at room temperature.
- Add the remaining ingredients on the baking day and knead for 10 minutes. Let the dough rest for half an hour. Then fill the dough into 2 smaller proofing baskets or 3 mini-box molds (20x10cm) and let rise for another 30 to 60 minutes. If desired, brush with a little oil and cut or pinch it.
- Bake at 200 ° O / U for 50 minutes.
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