Summary

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

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Instructions

1. In the evening, make a sourdough from the first three ingredients and cover and leave to stand overnight at room temperature.
2. 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.
3. Bake at 210 ° O / U for 50 minutes.