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Whole-grain rye sourdough bread

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Ingredients for 1 servings:

  • 600 g wholemeal rye flour
  • 400 g wholemeal spelt flour
  • 2 packets of dry yeast
  • 1 pack of sourdough extract
  • 3 tsp sea salt
  • 800 ml water, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 15 minutes

wholesome, tasty and juicy

Combine all ingredients and knead for at least 5 minutes until a smooth dough forms. Cover and let rise in a warm place for 20 minutes, then knead thoroughly again. Shape into one or more loaves and let rise, covered, for another 30 minutes. Bake in a preheated oven at 250 degrees Celsius for 10 minutes, then for another 50-60 minutes at 200 degrees Celsius.

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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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