John Myers
Contents
show
Ingredients
- 850 g Rye flour 1150
- 100 g Spelt flour 630
- 150 g Natural sourdough liquid in a bag
- 1 tbsp Sugar
- 1 tbsp Salt
- 1 cube Fresh yeast or dry yeast
- 700 ml Lukewarm water approx.
Instructions
- Knead all ingredients with the kneading machine (hand mixer) to a smooth dough. Finally pour in the water slowly.
- Cover and let rest in a warm place for 20 minutes.
- Then divide two pieces of equal size. Shape each piece of dough into a loaf, toss very lightly in rye flour.
- Place in floured bread baskets or on a baking sheet with parchment paper.
- Cover and let rise in a warm place for 40 minutes.
- Preheat the oven. Circulating air 220C down to 170C. Electric stove: Upper lower heat: 240C down to 210C
- Bake in the oven on the lower rail for another 40 minutes. After 10 minutes, switch the heat down according to the instructions.
- Then enjoy the delicious bread while it is lukewarm with butter. If you only need 1 bread, just take half of it. I baked it with dry yeast, 1 bag that stays with half the amount.
Nutrition
Serving: 100gCalories: 304kcalCarbohydrates: 44.5gProtein: 7.4gFat: 10.5g
