Summary
| Prep Time | 20 mins |
| Cook Time | 55 mins |
| Total Time | 3 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 500 g sourdouh, (rye sourdouh)
- 360 g rye flour
- 100 g spelled flour
- 200 g wheat flour, (universal)
- 400 g water, lukewarm
- 1 ½ tablespoon salt
- 2 tablespoon bread spice mixture
- 1 tablespoon pumpkin seed oil
Print Recipe
Pin Recipe Instructions
- Knead all ingredients in the food processor on the lowest setting for 10 minutes, then let rest for 30 minutes.
- Turn the dough out onto a floured surface and knead firmly by hand (work), place in a proofing basket and let rise for about 2 hours.
- Put in the preheated oven at 250 ° and bake for about 15 minutes, steaming tightly in between. Then bake for about 40 minutes at 190 °.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below