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
Rye – Wheat Bread with Sourdough
Rye – Wheat Bread with Sourdough

Instructions

  1. Grind rye and wheat. Then knead all ingredients together for a good 15 minutes (using a mixer).
  2. The dough is not firm, but neither is it soft. Halve the dough and distribute evenly in 2 bread baking molds.
  3. Then let rise for about 90 minutes.
  4. 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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