Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 pack dry yeast
- 10 g salt
- 5 g suar
- 300 g wheat flour type 1050
- 175 g rye flour type 997
- 75 g sourdouh
- 150 g yourt
- 150 ml water
- Flour for the proofing basket
Print Recipe
Pin Recipe Instructions
- Pour the water and yogurt into the mixing bowl. Then add all the other ingredients and knead for about 5 minutes. Then let the dough rest for half an hour.
- Knead the dough briefly again and shape it into a loaf, then place it in a floured proofing basket and cover it again for half an hour.
- In the meantime, preheat the oven to 240 ° C top / bottom heat.
- Place the loaf from the basket on the baking sheet or a preheated pizza stone and cut into it several times. Then bake for 10 minutes first, then reduce the temperature to 200 ° C and bake the bread for another 35 minutes. Let the finished bread cool on a rack.
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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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