Summary

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

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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.