Summary
| Prep Time | 20 mins |
| Cook Time | 55 mins |
| Total Time | 13 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 50 g items to be set
- 300 g wheat flour type 1050
- 200 g rye flour
- 100 g sunflower seeds
- 1 tablespoon baking malt
- 30 g lard
- 1 teaspoon salt
- 1 pinch (s) yeast, but only if the sourdough is weak
- 370 g water
Print Recipe
Pin Recipe Instructions
- The evening before, feed 50 g ASG with 100 g wheat flour and 100 g water. Let stand for 12 hours.
- In the morning, remove 50 g of ASG and slowly knead the sourdough with the other ingredients for 10 minutes. Only add yeast here if the sourdough is too weak. Let the dough rest for 30 minutes.
- Knead the dough briefly again and form a loaf of bread. Preheat the oven to 250 ° C. Make a cut into the loaf just before shooting in.
- Baking: 250 ° C for 10 minutes with steaming twice
- Baking: falling to 200 ° C for 45 minutes, steaming once, evaporating after 30 minutes
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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