Summary
| Prep Time | 10 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 150 g flour, rye flour type 815, 997 or 1
- 275 g flour, spelled flour type 630, 812 or 1050
- 75 g douh, sep. Rye or spelled sourdouh
- 10 g salt
- 1 point yeast (dry yeast)
- 320 g water
Print Recipe
Pin Recipe Instructions
- Mix the ingredients with 320g water, stir well and knead into a ball, leave to rest for approx. 30 minutes.
- Then knead again well and put in a mold or proofing basket and let rise for approx. 60-120 minutes.
- At 200 ° C approx. 60-70 min. to bake
- You can also add seeds and other spices!
- Tip: Mix all dry ingredients and put them in a glass and give away with the recipe!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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