Mixed Rye Bread with Sourdough
by Editorial Staff
Summary
| Prep Time | 3 hrs 20 mins |
| Cook Time | 1 hr |
| Total Time | 5 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g sourdouh
- 300 g wheat flour type 405
- 250 g rye flour type 1150
- 10 g salt, to taste
- 2 teaspoons bread spice mix
- 1 teaspoon sugar, honey or turnip tops
- 250 g water, lukewarm, dependin on how moist the sourdouh was
- 15 g yeast
Print Recipe
Pin Recipe Instructions
- If you use purchased sourdough, you should add around 15 g of fresh yeast, as sourdough only builds up its driving force from generation to generation.
- Knead all ingredients in a large bowl to form a smooth dough, cover and let rise in a warm place for about 1 hour. Then knead again and repeat the process. The more often this is repeated, the better the taste of the bread will be.
- Preheat the oven to 250 ° C top / bottom heat.
- In the meantime, shape the dough into a loaf and place on a baking sheet lined with baking paper. When the oven is up to temperature, cut into the bread about 1 cm deep.
- Slide the bread into the oven on the middle rack and pour approx. 40 to 50 ml of water into the oven. Immediately close the door and turn the oven straight down to 200 degrees. Then bake the bread at 200 ° C for one hour.
- After the baking time, take the bread out of the oven and use a water syringe or brush to moisten the loaf with water; this is good for the crust.
- My sourdough is now around 4 months old. Is in the 100th generation and has achieved its full driving force. So he no longer needs any additional yeast. The base dough can be mixed with a wide variety of grains, spices, carrots, potatoes or onions and thus enables an incredible variety.
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