Rye – Mixed Bread

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 2 hrs 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 300 g rye flour
  • 300 g wheat flour (type 405 or 550)
  • 700 g sourdouh
  • 20 g salt
  • 20 g yeast or 1 pack dry yeast
  • 300 g water, warm (approx. 40 ° C)
  • Flour for the work surface
  • Flour for dusting
Rye – Mixed Bread
Rye – Mixed Bread

Instructions

  1. Mix both types of flour well in a bowl. Make a hollow on the left and right. Pour the salt into one well and the yeast into the other. Both ingredients shouldn`t touch each other at first. Then pour the warm water into the bowl and finally add the sourdough.
  2. Knead the whole thing into a dough, if possible by hand (duration: about 3 - 5 minutes). Then lightly dust the dough with flour and cover with a damp cloth, leave to rise for approx. 30 minutes at approx. 20 ° C (room temperature).
  3. On a well-floured work surface, knead the dough with well-floured hands and shape (grind) a loaf of bread from it. It is important to create a certain surface tension on the lower side.
  4. Place the loaf with the bottom side up on a baking sheet lined with baking paper, dust with flour, cover and let rest for another hour.
  5. Before baking the bread, make several cross-sections so that the bread does not crack (too large) on the sides. Bake the bread at approx. 180 ° C top / bottom heat for 50 minutes.

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