John Myers
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Ingredients
Wholemeal rye bread base dough:
- 700 g Wholemeal rye flour
- 100 g Wheat flour type 550 strong
- 40 g Sourdough batch
- 8 g Dry yeast or fresh yeast as appropriate
Spices:
- 0,2 L Warm water [please adjust the amount of water individually]
- 1 pinch Salt
- 2 tsp Caraway seeds
- 1 tsp Dried thyme
- 1 Msp Pimento
Instructions
Rye bread with sourdough
- Mix the sourdough with the yeast and the warm water and mix with the wheat flour. Let soak in a warm place for about 60 minutes. Then mix this pre-dough with the remaining wholemeal rye flour and the spices until it sticks to your hands. Knead the dough with a little flour and knead twice in the next 30 minutes, at the end sprinkle the dough lump with a little flour and press it on.
To bake:
- Shape a thick loaf of bread and bake it on a baking sheet with baking paper for 40 - 55 minutes at 180 ° C in the electric oven, occasionally allowing the moisture to evaporate from the oven and lingering in it for another 20 minutes with the oven switched off (tempering).
Control:
- The crust must be hard and crispy after baking and if you knock the loaf on the back, it must sound hollow, then it is perfectly baked, otherwise you have to bake it again.
Nutrition
Serving: 100gCalories: 117kcalCarbohydrates: 14.5gProtein: 5.2gFat: 4.1g
