Summary

Ingredients

• 150 g rye flour, 1
• 150 g water
• 30 g items to be set
• 135 g rye flour, 1150
• 150 g wheat flour (whole rain)
• 160 g wheat flour, 1050
• 355 g water
• 12 g salt
• 10 g yeast, (if you like)

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Instructions

1. Make a sourdough from the first 3 ingredients:
2. 150 g rye flour 1150, 150 g water, 30 g ASG = setting goods.
3. Mix everything together and let it mature for 16 hours at room temperature.
4. Take off 30 g of it and give it back to the item to be placed.
5. Knead all ingredients and the prepared sourdough together for 7 minutes. Then rest for 20 minutes.
6. Then put in a 1 kg loaf pan and let cook.
7. With yeast for about 60 minutes. Without yeast approx. 120 minutes.
8. Bake for 15 minutes at 240 ° until the desired browning is achieved, then, falling to 180 °, bake for 45 minutes.
9. The bread has TA 180 and is a mixed bread 50/50.