Summary

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

1. Dissolve the fresh yeast in a little water while mixing the dry ingredients. Then mix everything together and knead well.
2. Cover the dough and leave it to rise in a warm place for 2 hours - longer does not hurt.
3. 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.
4. If you like, you can refine the bread with sunflower or pumpkin seeds, other grains, bread spices, roasted onions - or whatever you like.
5. Personally, I usually use herbal salt instead of normal salt and sprinkle some ground rye on top before baking.