Summary
| Prep Time | 15 mins |
| Total Time | 5 d 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 500 g rye sourdouh
- 1 tablespoon sugar
- 1 tablespoon salt, barely
- 200 g rye flour
- 300 g wheat flour
- 200 ml water
Print Recipe
Pin Recipe Instructions
- Knead all ingredients well in a bowl until the dough separates from the bowl.
- Add up to 100 ml more water when using pure wholemeal flour or whole meal.
- Then shape a ball or a loaf, place it on a greased tray or a sheet lined with baking paper and cover it in a warm place until the volume has roughly doubled. (Depending on the heat, type of flour, and sourdough strength, this can take 2-6 hours.)
- Preheat the oven to 200 ° C. Slide in the tray and bake for about 60 minutes.
- The bread is ready if it sounds hollow when you tap it (or if no dough sticks to a stick that has been inserted and removed).
- After baking, let cool on a rack.
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