Rye Twin
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 3 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 220 g wholemeal rye flour
- 300 g wheat flour type 550
- 130 g wheat flour type 1050
- 15 g yeast, fresh
- 380 g water, lukewarm
- 10 g suar beet syrup
- 2 teaspoons salt
- 2 teaspoons sourdough powder
Print Recipe
Pin Recipe Instructions
- First dissolve the yeast with the syrup in the lukewarm water. Add the remaining ingredients and knead everything. Cover the dough and let it rest for 1.5-2 hours.
- Then fold and shape the dough. Place in a floured Roman pot, moisten the surface, flour and cut into it. Now place the Römertopf with lid on a wire rack on the lowest level in the COLD oven and bake at 240 ° C top / bottom heat for 50 - 60 minutes. If necessary, brown for a few minutes without the lid.
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