John Myers
Ingredients for 1 servings:
- 850 g rye flour type 1150
- 100 g wheat flour type 550
- 150 g sourdough, liquid (rye natural sourdough)
- 1 tbsp sugar
- 20 g salt
- 1 cube of yeast
- 700 ml water, lukewarm
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 10 minutes
Mixed rye bread
Makes 2 loaves of 850g each. Knead all ingredients using a dough mixer or hand mixer until you have a smooth dough. Cover the dough and let it rest in a warm place for about 20 minutes. Then divide it into two equal pieces, shape each piece into an oblong loaf and roll it in rye flour. Place in floured bread baskets or on a baking tray lined with baking paper. Cover and let it rise in a warm place for about 40 minutes. Preheat the oven to 240°C (top/bottom heat) and bake on the bottom rack for 10 minutes, then reduce the heat to 210°C and bake for a further 40 minutes. After baking, let the bread cool on a rack. Note: The calorie information per serving refers to one loaf.
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