Strong Rye Sourdough Bread

by Editorial Staff

Summary

Prep Time 1 hr 5 mins
Cook Time 2 hrs
Total Time 1 hr 3 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the pre-dough:

  • 400 g rye sourdouh
  • 500 g wholemeal rye flour, medium-fine round
  • 500 g water, lukewarm

For the dough:

  • 150 g wholemeal spelled flour, coarsely round
  • 150 g wholemeal rye flour, coarsely round
  • 150 g wholemeal spelled flour, finely round
  • 100 g seeds your choice, e.., Sunflower, pumpkin, pine nuts, flax seeds
  • 1 tablespoon sea salt
  • 2 tablespoon olive oil
  • 150 g water, lukewarm
  • Fat for the shape
Strong Rye Sourdough Bread
Strong Rye Sourdough Bread

Instructions

  1. Mix the ingredients for the pre-dough properly in the food processor. Cover with cling film and let rise in a warm place for 12 hours.
  2. After the 12 hours of rising time, mix the dry ingredients for the dough. Add to the pre-dough with the olive oil and lukewarm water and knead everything well in the food processor.
  3. Put the dough in a greased bread pan. I take an extendable bread pan and set it to 34 cm. Smooth the surface with a damp hand.
  4. Now cover again and let rise in a warm place for 12 hours. Set the oven to 170 ° C (top / bottom heat) and bake the bread for 2 hours. After baking, brush the crust with a little water.

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