Summary

Ingredients

• 1 cube yeast, 42 g
• 1 sachet sourdough, powder
• 3 tablespoon beet syrup
• 1 kg rye flour
• 3 teaspoons salt
• 700 ml water
• Flour, for the work surface

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Instructions

1. Crumble the yeast in a bowl, add 700 ml of lukewarm water, sourdough and syrup and stir well. Put the flour in a large bowl and make a large hollow in it. Pour the yeast liquid into the well and slowly work in the flour and salt from the inside out. Knead the dough for a few minutes to form a smooth dough. Then put the dough in a bowl sprinkled with flour and cover and let rise to double size in a warm place for 1.5 hours.
2. Place the dough on a surface dusted with flour, quarter and knead again briefly and then shape into 4 small or one large bread. Brush the bread with water and sift some flour over it. Cover and let the loaves rise for another 45 minutes.
3. Preheat the oven to 250 degrees. Put the loaves in the hot oven and bake for 15 minutes. Reduce the heat to 200 degrees and bake for another 30-35 minutes until golden brown.