Summary

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

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Instructions

1. 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.
2. 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.