Mia`s Mixed Rye Bread with Sourdough
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g wholemeal rye flour
- 100 g rye flour type 997
- 100 g rye flour type 1150
- 100 g spelled flour type 1050
- 300 g wheat flour type 1050
- 200 g wheat flour type 405
- 500 ml beer, lukewarm
- 25 g salt
- 1 cube yeast (42 g)
- 10 grams sugar
- 50 g bakin malt
- 150 g sourdouh (e.. Seitenbacher natural sourdouh, fresh)
- 100 ml water, lukewarm
- 200 ml water
- 1 tablespoon salt
Print Recipe
Pin Recipe Instructions
- Warm the beer (lukewarm). Then dissolve the cube of yeast in the beer and let stand for 10 minutes.
- In the meantime, weigh the different types of flour and place in a bowl. Also add the salt, sugar, baking malt and sourdough.
- Pour the yeast-beer mixture into the bowl and knead everything in the food processor for about 5 minutes on the lowest setting. Only then add 100 ml of lukewarm water and knead for another ten minutes on a medium setting. Please strictly adhere to the kneading time! Then cover the bowl with cling film to prevent the dough from drying out. Let everything rise in a warm place for 45 minutes or until the dough has enlarged significantly.
- Knead again briefly by hand and shape into a nice loaf on a sheet of baking paper. Cover again with cling film.
- In the meantime, place a baking stone in the oven on the lowest rail and preheat the oven to 250 degrees top / bottom heat. If you don`t have a brick or pizza stone, you can of course bake the bread on the baking tray.
- After half an hour, remove the foil from the bread and cut into the bread with a sharp knife. Then carefully place the loaf on the baking stone or baking sheet. Mix one tablespoon of salt with 200 ml of water and brush the bread with it to give the bread a delicious, shiny crust. Before closing the oven, pour another cup of water on the bottom of the oven.
- Bake for ten minutes at 250 degrees. Then brush the bread again with the salted water mixture and bake for another 35 minutes (depending on the oven) at just 200 degrees. The bread is ready when it is nicely browned and sounds hollow when you tap the underside of the bread with the wooden spoon.
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