Summary

Ingredients

• 500 g sourdouh (rye flour 1150), 1 or 3 staes
• 245 g rye flour, 1150
• 120 g wheat flour
• 255 g water
• 15 g salt
• 10 g yeast, if you like

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Instructions

1. Mix all ingredients and knead for 5 minutes.
2. Put the dough to rest for 20 minutes and then put everything in a well-greased loaf pan (1 kg). Working with TA is as good as impossible.
3. Cook for about 90 minutes.
4. Either run it over the mold once with a pin roller or pierce it several times with a fork.
5. Bake at 250 ° until the desired browning is achieved and then bake at 180 ° for a total of 60 minutes.
6. Swipe vigorously when shooting in and let off steam after 10 minutes.