Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 g wholemeal rye flour
- 300 g rye flour, type 1150
- 350 g wheat flour, type 1050
- 450 ml water, warm
- 20 g dry yeast
- 20 g sea salt
- 2 teaspoons sugar
- 150 g sourdouh
- 3 tablespoon bread spice mixture
Print Recipe
Pin Recipe Instructions
- Knead all ingredients except for the bread spice. When the dough comes off the edge of the bowl, add the bread spices and knead again. Let the dough rest for 40 minutes.
- After the resting time, put the dough into the desired shape on a baking sheet lined with baking paper and let it rest again until the dough has roughly doubled.
- Bake the bread in the oven preheated to 220 ° C on the middle shelf for 15 minutes. Then switch down to 180 ° C and bake for another 45 minutes.
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