Pure Rye Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 950 g rye flour, type 1150
- 150 g sourdouh, (natural rye sourdouh)
- 1 tablespoon sugar
- 20 g salt
- 1 cube yeast, fresh
- 725 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Knead all ingredients with the hand mixer to a smooth dough - at least 5 minutes. Cover the dough and let rise in a warm place for about 25 minutes.
- Then divide into two equal pieces. Round the dough pieces, roll them in rye flour and place on a baking tray lined with baking paper. Let rise for another 50 minutes.
- Bake in the preheated stove at 240 ° on the lower rack for 10 minutes, reduce the heat to 210 ° and bake for another 40 minutes.
- Let the bread cool on a rack.
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