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Strong Cologne rye bread

updated

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Ingredients for 1 servings:

  • 400 g rye flour type 1150
  • 200 g rye meal
  • 400 g wheat flour type 550
  • 2 packets of dry yeast
  • 1 pack of sourdough extract
  • 3 tsp salt
  • 1 tsp sugar
  • 2 tsp bread spice mix
  • 800 ml water, lukewarm

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 hours 30 minutes

Combine all ingredients and knead into a dough using the dough hook of a hand mixer or a food processor. Cover and let rise in a warm place for about 2 hours, until the dough has visibly increased in size. Then knead again with the dough hook. The dough will still be quite sticky. Using a dough scraper, transfer it to a baking pan lined with parchment paper and let rise for another hour. Score the top of the dough several times. Bake in a preheated oven at 250°C for about 20 minutes. Reduce the temperature to 200°C and bake for 40-50 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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