Summary

Ingredients

• 500 g rye sourdouh
• 1 tablespoon sugar
• 1 tablespoon salt, barely
• 200 g rye flour
• 300 g wheat flour
• 200 ml water

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Instructions

1. Knead all ingredients well in a bowl until the dough separates from the bowl.
2. Add up to 100 ml more water when using pure wholemeal flour or whole meal.
3. 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.)
4. Preheat the oven to 200 ° C. Slide in the tray and bake for about 60 minutes.
5. 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).
6. After baking, let cool on a rack.