Summary

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

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Instructions

1. Knead all ingredients in the food processor on the lowest setting for 10 minutes, then let rest for 30 minutes.
2. 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.
3. 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 °.