Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 1 min |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g rye flour, 997
- g 1,000 wheat flour, 1050 or 550
- 1 liter water
- 1 cube yeast
- 30 g salt
Print Recipe
Pin Recipe Instructions
- 1st day prepare the pre-dough:
- with approx. 250 grams of rye flour approx. 500 ml of water and half a cube of yeast. Stir it into a thin dough and let stand covered and warm for approx. 24 hours.
- 2 day
- Mix the remaining ingredients and knead everything together well. Shape into bread, if necessary put in a proofing pan or alternatively a bowl or something similar. Attention, cover with a well floured (rye flour) cloth, otherwise the dough will stick!
- Now let ferment until the loaf has grown by approx. 25%.
- Then bake in the preheated oven at 230 ° C for about 40-45 minutes, depending on the degree of browning you want.
- The scent alone is a pleasure!
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