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Mixed rye bread

updated

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Ingredients for 4 servings:

  • 500 g rye, ground
  • 150 g dough (sourdough starter)
  • 750 ml water, lukewarm
  • 500 g wheat, ground
  • 100 g sunflower seeds
  • 50 g flaxseed
  • 1 tbsp coriander
  • 1 tbsp caraway seeds, ground
  • 20 g salt
  • 1 cube of yeast
  • Oat flakes for the mold
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

simpler sourdough bread

Sourdough the night before: Thoroughly mix the ground rye with the water and sourdough starter and let it rise in a warm place overnight. Bread dough: Add the ground wheat and the remaining ingredients to the prepared sourdough and knead everything well. Pour the dough into a greased loaf pan sprinkled with oat flakes. Let it rise for about 1 hour. Then place the pan in the preheated oven and bake for 60 minutes at 200°C.

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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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