Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
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.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below