Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 500 g wheat flour type 1050
- 250 g rye flour type 1150
- 20 g yeast
- 10 g powdered suar
- 30 g honey, more liquid
- 15 g butter
- 75 g sourdouh, more liquid
- 20 g salt
- 500 ml water, lukewarm or room temperature
- Oil for the bowl
- Flour for working and for dusting
Print Recipe
Pin Recipe Instructions
- Crumble the yeast and dissolve it with the powdered sugar in 2 tablespoons of room temperature water. Mix half of the wheat and rye flour and knead with the water (preferably with a dough hook).
- Do not add the yeast mixture to the flour-water mixture yet! Let the pre-dough rest for 30 minutes.
- Now add the yeast mixture with the other half of the wheat and rye flour, the liquid honey, the butter and the liquid sourdough to the pre-dough and mix on a low level for about 2 minutes. Sprinkle in the salt and knead everything on a medium setting for about 5 minutes.
- Put the dough in a lightly oiled bowl and cover with a kitchen towel and let rise for 45 minutes.
- Place the dough on a lightly floured work surface and shape into a round loaf with floured hands. Dust with a little flour and place on a baking sheet lined with baking paper. Cover and let rise for another 45 minutes.
- Preheat the oven to 250 ° C (top / bottom heat). Place a bowl of boiling hot water on the bottom of the oven. Bake the bread in the lower third for 10 minutes. Reduce the temperature to 200 ° C and bake for another 50 minutes. (Air circulation not recommended).
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