Rye – Wheat Bread with Sourdough
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 325 g rye, round yourself
- 325 g wheat, round yourself
- 200 g rye flour
- 200 g wheat flour, type 812
- g 1,050 sourdouh, made from self-round rye
- 10 g dry yeast
- 36 g sea salt
- 10 g bakin malt, (colored malt)
- 1 pinch black clover
- 600 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Grind rye and wheat. Then knead all ingredients together for a good 15 minutes (using a mixer).
- The dough is not firm, but neither is it soft. Halve the dough and distribute evenly in 2 bread baking molds.
- Then let rise for about 90 minutes.
- Bake in an oven preheated to 250 degrees (top / bottom heat) for 15 minutes. In between, spray into the oven with the water syringe. Reduce to 180 degrees after 15 minutes and bake for another 45 minutes.
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