Whole Grain Bread T175 from Ketex
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 210 g flour, (wholemeal rye flour)
- 105 g flour, (whole wheat flour)
- 435 g sourdouh, wholerain rye sourdouh (3 levels based on Holzi`s calculator)
- 305 g water
- 50 g sunflower seeds
- 50 g rye flakes
- 50 g rye meal
- 15 g salt
- 10 g yeast, fresh
- 1 tablespoon sugar beet syrup
- Rye - flakes for rolling
Print Recipe
Pin Recipe Instructions
- Breakfast:
- Scald sunflower seeds, rye flakes and rye meal with 150 g of boiling water and leave to soak for 4 hours.
- Mix the rye and wheat flour with 155 g water and let it soak for 4 hours
- Then mix all the ingredients well (knead for 5 minutes), add a little water if necessary.
- 10 minutes dough rest, then work long and then round depending on the cooking basket. Roll in rye flakes and place in the rye basket.
- Cook for 60 minutes at 35 °.
- Baking temperature 15 min. 260 °, bake for another 40 min at 180 °.
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