Summary

Ingredients

• 700 g sourdouh, (rye sourdouh)
• 250 g potato (s), boiled
• 300 g water
• 3 tablespoon syrup, (beet barley syrup or rice malt, possibly also honey)
• 250 g rye flour, type 997 or better still 815
• 400 g wheat flour or spelled flour
• 20 g salt
• 10 g yeast, (I use it)

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Instructions

1. Mix everything together well and knead. I do it by hand so that I can get a feel for the dough, because that`s the only way I can know whether it can be pushed free.
2. Let rest for about 30 minutes.
3. Then knead again well and put in a mold or, if the dough is firm, in a proofing basket and let everything rise for 60 minutes.
4. If you bake without yeast, you should let the dough rise for up to 3 hours.
5. Then everything is put into the oven preheated to the highest setting and remains there at 200 ° C for about 45-60 minutes.
6. Also delicious with a wheat or spelled sourdough made from wholemeal flour!