Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Let the bread cool on a rack.