Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 75 g items to be set
- 375 g water
- 375 g rye flour
- 750 g spelled, freshly round
- 15 g honey
- 27 g salt
- 1 teaspoon, heaped caraway seeds, ground
- 500 g water, warm
- 20 g yeast, fresh
Print Recipe
Pin Recipe Instructions
- In the evening, make a sourdough from the first three ingredients and cover and leave to stand overnight at room temperature.
- The next morning add the remaining ingredients and knead in the food processor for 5 minutes. Immediately divide the dough into 3 small loaf pan (20x10cm) (about 700 g dough per pan) and cover and let rise for about 90 minutes. Brush with a little oil and dip.
- Bake at 210 ° O / U for 50 minutes.
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