Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 300 g wholemeal rye flour
- 200 g wholemeal spelled flour
- 15 g dry sourdouh
- 0.5 ½ cube fresh yeast or 1 pack dry yeast
- 400 ml water, lukewarm
- 1 teaspoon salt
- possibly grains as desired
- possibly bread spice mix
Print Recipe
Pin Recipe Instructions
- Dissolve the fresh yeast in a little water while mixing the dry ingredients. Then mix everything together and knead well.
- Cover the dough and leave it to rise in a warm place for 2 hours - longer does not hurt.
- Then knead the dough again and pour it into a greased dish. Be careful, the dough sticks. Place the mold together with a bowl of water in the cold oven and bake the bread at 180 ° C (convection, top / bottom heat: 200 ° C) for 60 minutes.
- If you like, you can refine the bread with sunflower or pumpkin seeds, other grains, bread spices, roasted onions - or whatever you like.
- Personally, I usually use herbal salt instead of normal salt and sprinkle some ground rye on top before baking.
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