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Rye-wheat bread with sourdough

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Ingredients for 2 servings:

  • 325 g rye, ground yourself
  • 325 g wheat, ground yourself
  • 200 g rye flour
  • 200 g wheat flour, type 812
  • 1,050 g sourdough, made from home-ground rye
  • 10 g dry yeast
  • 36 g sea salt
  • 10 g baking malt (color malt)
  • 1 pinch of blue clover
  • 600 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Tina’s favorite bread

Grind the rye and wheat. Then knead all the ingredients together for 15 minutes (using a mixer). The dough will be not firm, but not soft either. Divide the dough in half and divide evenly between two bread pans. Let it rise for about 90 minutes. Bake in an oven preheated to 250°C (top/bottom heat) for 15 minutes. Spray the oven with water occasionally. After 15 minutes, reduce the temperature to 180°C (350°F) and bake for another 45 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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