Mixed Rye Bread Without Wheat Flour
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g rye flour
- 400 g spelled flour
- 1 packet sourdough extract
- 2 packs dry yeast
- 3 teaspoons salt
- 1 teaspoon sugar
- 800 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Mix all ingredients and knead for approx. 5 minutes. Then let the dough rest in a warm place for 20 minutes. Now knead the dough well again, put it in a mold and let it rest for another 25 minutes.
- Bake the bread in a preheated oven at 250 degrees for 20 minutes and then bake at 200 degrees for another 40-50 minutes.
- Makes about 1 kg of bread.
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