Quick and Easy Mixed Rye Bread with Sourdough
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 13 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g rye flour
- 600 ml water + possibly 1 small glass
- 30 g fillins made from rye sourdouh
- 500 g spelled flour or wheat flour
- 18 g salt
- 1 teaspoon coriander, (can also be omitted)
- 1 teaspoon caraway seeds, (can also be omitted)
Print Recipe
Pin Recipe Instructions
- Mix 500 g of rye flour (type does not matter, it also tastes good with whole wheat flour), 600 ml of water and 30 g of ingredients in a large bowl. Let stand for exactly 12 hours (not longer, otherwise the bread will be too sour).
- The next day, take away a tablespoon (approx. 30 g) of the items to be put on!
- Add 500 g flour (spelled or wheat, type does not matter), salt, coriander and caraway seeds to the remaining mixture and mix well in the mixer or with the hand mixer for about 10 minutes on the lowest setting. I always add a small glass of water - it`s a matter of taste.
- Put the whole mixture in a well floured proofing basket (approx. 31 cm in diameter) and let rise for approx. 1 hour to 1 1/12 hours. I turn on the lamp in the oven, then it goes a little faster. Then turn the dough out onto a baking sheet with baking paper.
- Place a cup of water on the tray (for the moisture in the oven). Bake in the oven for 1 hour at 200 degrees.
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