Simple Rye Sourdough Bread My Way
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 19 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- Sourdough :
- 100 g rye flour 1370
- 100 g water
- Anstellgut, (rye sour)
For the dough:
- 375 g rye flour, 1370
- 125 g spelled flour, 630
- 250 ml water
- 0.5 tablespoon ½ salt
- 1 teaspoon, leveled beet syrup
- 1 tablespoon, leveled bread spice mix (caraway, anise, fennel)
Print Recipe
Pin Recipe Instructions
- Prepare the sourdough mixture in the evening and leave it covered in the warm for about 16 hours.
- The next day, mix all the remaining ingredients, add the sourdough and knead thoroughly by hand.
- Don`t forget to take off some ASG beforehand for the next bread.
- Cover and leave the dough to rest for 1 hour.
- Then knead again, form a loaf and pack into the proofing basket with the end facing down. Cover and let rise for another hour.
- After just under an hour, preheat the oven to 220 ° C.
- Then turn the dough out onto the tray and put it in the oven.
- Swath well for the first 10 minutes. Then let off the steam and bake for another 25 minutes at 180 ° C.
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