Summary

Ingredients

• 650 g rye flour type 1150
• 165 g wheat flour type 550
• 815 g buttermilk
• 20 g salt
• 1 pack dry yeast

Print Recipe Pin Recipe

Instructions

1. Mix all ingredients, knead electrically for 7 minutes. Then let the dough rest for 20 minutes. Then briefly knead and fold the dough by hand. Shape roughly. Let rest for another 10 minutes.
2. Let the dough work, place in a proofing basket and let rest until the volume has doubled (approx. 120 minutes).
3. Wipe with wet hands and bake at 250 ° C for 20 minutes. Bake for another 60 minutes at 200 ° C.