Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 300 g sourdouh
- 550 g rye flour
- 130 g wheat flour
- 0.5 ½ pack dry yeast
- 1 teaspoon malt, (barley malt)
- 10 g bakin malt
- 2 teaspoons salt
- 450 ml water, lukewarm
- sesame
Print Recipe
Pin Recipe Instructions
- Mix all ingredients in a bowl with the mixer for a good 10 minutes until the dough starts to shine
- Let rise for about 1 1/2 hours, covered with a plastic bag.
- Tilt it on the worktop and knead again well and divide the dough and place in 2 proofing baskets or bowls, well floured, for another three quarters of an hour.
- Brush with a little water and sprinkle the bread well with sesame seeds.
- Preheat the oven to 220 degrees and shoot the bread on a tray in the oven. Quickly pour 1 cup of water onto the bottom of the oven and bake for about 10 minutes. Reduce the temperature to 180 degrees and finish baking.
- You can then easily check whether the bread is done by knocking on the bread. It has to sound hollow.
About Editorial Staff
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.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below